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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We catch and freeze heaps of crabs, so I'm always on the lookout for different ways to use it-this one looks like us! Ingredients:
3 tablespoons olive oil |
2 cups arborio rice |
2 cups chopped red onions |
1 cup chopped red bell pepper |
1 tablespoon minced garlic |
1 cup dry white wine |
1 liter chicken stock |
2 (180 g) jar marinated artichokes |
1/4 cup chopped parsley |
1 cup cooked crabmeat |
1/2 cup olive, pitted, chopped, oil-cured |
pepper |
Directions:
1. Heat the oil in a large, oven-proof frying pan over medium heat, add the rice and stir frequently until rice is opaque, about 5 minutes.
2. Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.
3. Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.
4. Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.
5. Stir in parsley. Arrange crab and olives over rice. Season to taste with pepper.
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