The tomato paste adds a slight pink tint to this excellent recipe. Serve it with a green salad and some toasted garlic bread.

• In a large saucepan, heat the oil over medium heat for 1 minute. Add the green onion, onion, and garlic and sauté until soft, about 5 minutes. Transfer to a bowl.

• In the same pan, add the scallops and shrimp and cook, stirring for a few minutes until the shrimp turn pink. Transfer the seafood to same bowl.

• Add the wine, clam juice, water, and tomato paste to the pan over medium heat. Add the rice, stir, and bring to a boil. Cover, reduce the heat to low, and cook until all the liquid is absorbed and the rice is tender, about 30 minutes.

• Add the seafood mixture, parsley, pepper, and lemon juice to the cooked rice. Cook over medium-low heat for 4 to 5 minutes until hot, then serve.

Brown Rice

Brown rice has a heartier taste than white, and it is better for you. Brown rice is made by removing just the outer covering, or hull, from the rice so it can absorb water as it cooks. White rice has the bran and most of the germ removed along with the hull. Brown rice also has more B vitamins, iron, and fiber than white.