GOLDEN GATE WILD RICE CIOPPINO

Longing for the scent of fresh seafood and tomatoes from the little Italian restaurant near the Bay?

Don't leave your heart in San Francisco; create that aroma in your own kitchen!

Recipe courtesy of: California Wild Rice Advisory Board

Makes 4 servings.

2	Cup chopped onion	1/2	Teaspoon basil, crushed
1	Medium green pepper, chopped	1/2	Teaspoon oregano, crushed
4	Cloves garlic, minced	1/2	Teaspoon rosemary, crushed
2	Tablespoons olive oil	1/4	Cups cooked California wild rice
1	Cup white wine	2	Cups cooked California wild rice
1	Can (28 ounces) whole tomatoes, drained and chopped	6	large or 12 small clams, well scrubbed
1	Bottle (8 ounces) clam juice	1/2	pound medium shrimp, shelled and deveined
1	Bay leaf	1/2	pound scallops, halved crosswise
	Chopped parsley

In large stockpot or Dutch oven, sauté onion, green pepper and garlic in oil until onion is soft. Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and pepper flakes. Bring to a boil, reduce heat and simmer 30 minutes, stirring often. Add rice and bring to a simmer. Add clams; cook until clams open. Discard any clams that do not open. Add shrimp and scallops; cook until shrimp turns pink, about 2 to 3 minutes; do not over cook. Sprinkle with parsley.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com