Vincent Price Vegetable Rice & Shellfish - Pilaf a La Valenc

Name: Vincent Price Vegetable Rice & Shellfish - Pilaf a La Valenc
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup butter; 1 cup diced peeled eggplant; 1 small zucchini or 1 small summer squash, diced; 2 large mushrooms, sliced; 1 clove garlic, minced; 1 ripe tomatoes, peeled, seeded, and chopped; 7 ounces minced pimientos (or 7 oz minced roasted red bell pepper); 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup uncooked rice; 1 3/4 cups chicken broth; 12 mussels (or clams or oysters or scallops in the shell); 1/2 cup water

Submitted by Julesong

"Full title: Riz Pilaf a la Valencienne - Rice Stewed with Vegetables, and Shellfish. Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks, including "A Treasury of Great Recipes" by himself and his then-wife Mary Price, which was published in 1965. This recipe is from "Treasury" and was collected in 1964 by Mr. Price from Madame Point at the reknowned restaurant Pyramide in Vienne (still in operation today, although under different ownership from the originator, Fernand Point), which is a small town halfway between Paris and the Riviera."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup butter
1 cup diced peeled eggplant
1 small zucchini or 1 small summer squash, diced
2 large mushrooms, sliced
1 clove garlic, minced
1 ripe tomatoes, peeled, seeded, and chopped
7 ounces minced pimientos (or 7 oz minced roasted red bell pepper)
1 teaspoon salt
¹⁄₂ teaspoon pepper
1 cup uncooked rice
1 ³⁄₄ cups chicken broth
12 mussels (or clams or oysters or scallops in the shell)
¹⁄₂ cup water

directions

In a saucepan, melt the butter.
Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
Stir in the rice, then add the broth and bring mixture to a boil.
Reduce temperature to low, cover tightly, and cook for 30 minutes.
While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
Note: original recipe called for pimientos and mussels specifically.

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Reviews

I have been making recipes from this book since the 70's when my brother bought Mr. Price's house from him. A copy of the book was left behind. This rice recipe is one of my most loved side dishes with an amazing marriage of flavors. I generally use 1/4 cup butter, but either way, it's sensational. I serve it without the mussels regularly.

lkonis

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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