Seafood and Yellow Rice

1 lb Scallops

1 lb Shrimp, peeled and deveined

1/2 lb Crab meat

2 cn Clams (and juice)

1/2 c Onion, chopped

1/4 c Bell pepper, chopped

1/2 c Margarine

Chicken stock (or bouillon) -and water, to make 4 cups 1 tb Celery, chopped

Parsley, chopped Garlic, minced Salt, to taste Black pepper, to taste MSG 2 c Mushrooms, sliced

2 c Rice, raw

Saffron (1/2 vial), -shredded Saute onion and bell pepper in margarine until translucent. Add water (and some chicken stock) and a hint of garlic. Add celery, parsley, salt and MSG. (Water that comes out of seafood will make another 1/2 cup of liquid.) Add mushrooms and clams; cover and bring to boil over medium-high heat. When water comes to rolling boil, put in rice and bring back to LOWEST boil possible. Add saffron; cover pot and don`t touch it for 15 minutes. Rice should be cooked, but not split at ends yet --> a little on the dry side. Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid. Check seasonings; can add more butter or pepper. Mom`s notes: * Might want to add oysters, too. Don`t drain the clams! * If you use canned mushrooms instead of fresh, add them when you put in the seafood.