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Belgian Baked Shellfish Rice Salad

This refreshing baked shellfish rice salad combines seasonal ingredients, drawing from Belgium's coastal flavors, making it a perfect cold dish for a quick weeknight meal.

Cold dish
Prep 20m · Cook 40m · Total 1h
12 ingredients

Inspired by the coastal traditions of Belgium, this dish melds the freshness of shellfish with the heartiness of rice, echoing the importance of community and health, much like the discussions surrounding vaccines and societal fears. The use of seasonal vegetables adds a vibrant touch, creating a dish that is both nourishing and satisfying. Inspired by Do Vaccines Cause Autism? And Other Questions, Answered. and Trump Is Building the Blue Scare.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a large pot, heat the vegetable broth and bring it to a simmer. Add the arborio rice and cook for about 10 minutes, until slightly tender but still firm.
  3. In a large mixing bowl, combine the mussels, shrimp, red bell pepper, zucchini, olive oil, minced garlic, salt, and black pepper. Toss well to coat the shellfish and vegetables evenly.
  4. Spread the partially cooked rice evenly in a baking dish. Layer the shellfish and vegetable mixture on top of the rice.
  5. Bake in the preheated oven for 20-25 minutes or until the mussels open and the shrimp are cooked through.
  6. Remove from the oven, drizzle with lemon juice, and sprinkle with chopped parsley before serving.