This Surimi Seafood and Asparagus Pilaf is a delightful, low-effort weeknight dinner that cooks entirely in the microwave. The dish combines fluffy long-grain rice with earthy mushrooms, crisp-tender asparagus, and sweet chunks of crab surimi seafood, all simmered in a savory clam juice broth. The addition of toasted almonds provides a satisfying crunch, while the black pepper adds a subtle warmth. It’s a balanced meal that feels light yet hearty, perfect for busy evenings when you want something flavorful without standing over a hot stove. Serve it as a complete main course or a sophisticated side dish alongside grilled chicken or fish.
Surimi Seafood & Asparagus Pilaf
Description
This Surimi Seafood and Asparagus Pilaf is a delightful, low-effort weeknight dinner that cooks entirely in the microwave. The dish combines fluffy long-grain rice with earthy mushrooms, crisp-tender asparagus, and sweet chunks of crab surimi seafood, all simmered in a savory clam juice broth. The addition of toasted almonds provides a satisfying crunch, while the black pepper adds a subtle warmth. It's a balanced meal that feels light yet hearty, perfect for busy evenings when you want something flavorful without standing over a hot stove. Serve it as a complete main course or a sophisticated side dish alongside grilled chicken or fish.Ingredients
Directions
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In a 2 1/2 quart microwave-safe casserole dish, combine the oil, finely chopped onion, and thinly sliced mushrooms. Stir well to coat the vegetables evenly with oil.
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Microwave the onion and mushroom mixture on High for 2 minutes, leaving the dish uncovered.
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Stir in the long grain rice and finely chopped thin pasta. Microwave on High for another 2 minutes.
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In a 4-cup glass measure, combine the clam juice and water. Microwave on High for 5 minutes, or until the liquid is boiling.
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Carefully stir the boiling liquid mixture into the rice and vegetable mixture in the casserole dish.
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Cover the casserole with a lid or vented plastic wrap. Microwave on High for 3 minutes.
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Stir in the diagonally cut asparagus. Cover the dish again.
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Microwave on Medium-Low (30% power) for 12 to 15 minutes, or until the rice is tender and most of the liquid is absorbed.
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Stir in the chunked crab surimi seafood and ground black pepper. Cover the dish again.
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Microwave on Medium-Low for 2 minutes to heat through the seafood.
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Let the pilaf stand for 5 minutes to allow the rice to finish steaming. Fluff with a fork and sprinkle with toasted almonds before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 333.4kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 1.1g6%
- Cholesterol 96.2mg33%
- Sodium 785.7mg33%
- Total Carbohydrate 28.1g10%
- Dietary Fiber 4.6g19%
- Sugars 5.1g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your casserole dish is microwave-safe and large enough (at least 2 1/2 quarts) to prevent boiling over.
If you do not have clam juice, you can substitute with chicken or vegetable broth, though the flavor profile will be less seafood-forward.
For a crispier texture on the almonds, toast them in a dry skillet over medium heat for a few minutes before adding to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to restore moisture.
The pasta in this recipe adds a unique texture; if you prefer a traditional pilaf, you may omit it and increase the rice quantity slightly.
