Sook and Jimmy: Crab and Rice Wraps

Cook’s Notes: Ready in 45 minutes. Use 1 cup filling in each tortilla. These wraps (burritos) freeze well. Burritos are not required: We have also served Sook and Jimmy rice as a main dish with tossed salad. Yes, this dish is also similar to Dinner Rice Salad with seafood, although you could use diced, cooked chicken or even canned tuna if you don’t have crab on hand.

Rice
2 cups water
1.5 tsp olive oil
3/4 cup white rice — makes 1.5 cups cooked rice

Spinach
2 bags (9 oz each) fresh spinach leaves, washed

Onions
1 cup diced onion
1/2 tsp kosher salt
1/4 tsp ground black pepper

Mushrooms
2 tsp olive oil
2 boxes (8 oz each) sliced white mushrooms
2 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/3 cup medium dry sherry

Crab sauce
8 oz tub garden vegetable cream cheese, softened
2 cans (6 oz each) fancy white crabmeat, drained
1/2 cup grated Parmesan cheese
2 tsp lemon juice
Grated nutmeg

8 sun-dried tomato and basil wraps (or 10-inch or 11-inch tortillas)

Make the rice: Bring 2 cups water and 1.5 tsp olive oil to a boil. Stir in the rice, return to a boil, and cover. Reduce heat and simmer for 20 minutes until the water is absorbed. Put prepared rice in a large bowl.

While the rice cooks, prepare the remaining ingredients as follows:

Coat a nonstick skillet lightly with cooking spray. Cook 1 bag of spinach leaves at a time. Cook spinach over medium heat until wilted, stirring often. Transfer cooked spinach to a colander. Drain well, and press all the water out. Put drained spinach in the bowl with the rice.

Coat the skillet with cooking spray again. Add onions, 1/2 tsp kosher salt, and 1/4 tsp pepper. Cook onions over medium heat until they are tender, 7 to 9 minutes. Put onions in the bowl with the rice and spinach.

Wipe the skillet clean. Add 2 tsp olive oil, sliced mushrooms, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp pepper. Cook mushrooms over medium-high heat until they are evenly browned, about 10 minutes. Add the sherry and cook about 2 more minutes.

Reduce heat to low, add cream cheese to the skillet with the mushrooms. Stir until the cream cheese melts, about 2 to 3 minutes. Stir crabmeat in, stirring to break up lumps. Add Parmesan cheese, lemon juice, and nutmeg to taste. Stir well.

Pour mushroom-crab sauce over the rice, spinach, and onions in the bowl. Stir well to combine ingredients.

Place 1 cup filling on each tortilla and wrap. (If this overstuffs your wraps, reduce the amount of filling in each wrap. Extra filling makes an excellent dish on its own and can be frozen.)
Adapted from Wraps: Easy Recipes for Handheld Meals (Paperback, 1997) by Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock.

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