Scallops and Shrimp With Yellow Rice

*Z*'s Note:

This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 large onion , chopped
• 1 garlic clove , minced
• 1 cup long-grain rice , uncooked
• ½ teaspoon ground turmeric
• 1 (14 ½ ounce) can chicken broth
• ¾ cup water
• ½ lb medium shrimp , uncooked, peeled and deveined
• ½ lb bay scallop
• 1 cup frozen peas
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper

Directions:

1. In a large skillet, saute onion and garlic in oil until tender.
2. Add rice and tumeric.
3. Stir to coat.
4. Stir in broth and water.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 15 minutes or until rice is tender.
7. Stir in shrimp, scallops, peas, salt and pepper.
8. Return to a boil.
9. Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.