1 large onion, chopped
3 stalks celery, chopped
3 garlic cloves, minced
1/4 cup olive oil
2 teaspoons oregano
pinch cayenne, to taste
4 cups cooked barley, brown rice or other whole grains of your choice
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 red bell pepper, cut in 1/2″ chunks
1 pound asparagus, cut in 1-2″ pieces (reserve the tips)
1 6-ounce jar artichoke hearts, drained
2-3 pounds cleaned mixed seafood of your choice (peeled shrimp, scallops, lobster tails, mussels, clams, 1″ chunks of any fish, etc.)
Heat the olive oil in a large pot and cook the onion, celery and garlic to soften, 5-10 minutes. Add the oregano, cayenne, cooked whole grains, tomatoes, red bell pepper and asparagus (except the tips). Bring to a boil, reduce the heat and simmer, covered, about 10 minutes or until the asparagus are tender. Stir in the asparagus tips, artichokes and seafood, cover and cook about 5-10 minutes more, or until the seafood is opaque and any shells are opened.
6 servings
