1. In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter. 2. Bring to boiling, uncovered. 3. Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed. 4. In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops. 5. Saute scallops 5 minutes, turning. 6. Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture. 7. Simmer, covered, 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
