Recipe 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.
Top Review by lkonis
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.
- 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 See How It's Made
- 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.