Cookwith

Name: Wild Rice & Summer Seafood Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup uncooked wild rice; 2 cups low-sodium seafood or chicken broth; 12 oz skinless salmon fillet, cut into 1-inch pieces; 8 oz large shrimp, peeled and deveined; 4 oz sea scallops, patted dry; 1 tbsp olive oil; 1 lemon, zested and juiced; 1/2 cup cherry tomatoes, halved; 1/2 cup diced red bell pepper; 1/4 cup thinly sliced green onions; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1/2 tsp smoked paprika; Salt and black pepper, to taste

Wild Rice & Summer Seafood Bowl

CitrusyCarrot5102

This Wild Rice & Summer Seafood Bowl is a celebration of bright, fresh flavors and hearty textures, perfect for a warm evening. Wild rice offers a nutty bite and a beautiful color contrast, while a trio of seafood—salmon, shrimp, and scallops—brings a luxurious, protein-packed punch. Lemon zest and juice add brightness, and a medley of summer vegetables and herbs keep things light and vibrant. The result is a dish that feels both special and nourishing, with a summery flair and a satisfying balance of protein, healthy fats, and whole grains.

Ingredients

Instructions

Rinse the wild rice under cold water. Combine wild rice and broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes, or until the rice is tender and most liquid is absorbed.
While the rice cooks, season the salmon, shrimp, and scallops with salt, pepper, and smoked paprika.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the salmon pieces and sear for 2-3 minutes per side until just cooked through. Remove and set aside.
In the same skillet, add the shrimp and scallops. Sear shrimp for about 2 minutes per side and scallops for 1-2 minutes per side until golden and opaque. Remove from heat.
Toss cherry tomatoes and red bell pepper into the hot skillet and sauté for 2-3 minutes until just softened.
Fluff the cooked wild rice with a fork. Stir in lemon zest, half the lemon juice, green onions, and most of the dill and parsley.
Divide wild rice between two bowls. Top with seared seafood and sautéed vegetables.
Drizzle remaining lemon juice over the seafood, garnish with extra herbs, and serve immediately.