Golden Gate Wild Rice Cioppino

By Lyndsi Patterson Published: August 13, 2012

• Yield: 4 Servings

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

Ingredients

• 2 cup onion chopped
• 1 medium green pepper chopped
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 cup white wine
• 1 can (28 oz) whole tomatoes (28 oz) drained and chopped
• 1 bottle (8 oz) clam juice
• 1 bay leaf
• 1/2 tsp basil crushed
• 1/2 tsp oregano crushed
• 1/2 tsp rosemary crushed
• 2 cups California Wild Rice cooked
• 6 large clams well scrubbed
• 1/2 lb medium shrimp shelled and deveined
• 1/2 lb scallops halved crosswise
• parsley

Instructions

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