1package6 ounces long grain and wild rice (or brown rice)
1poundcooked medium shrimppeeled, deveined and cut into 1/2-inch pieces
1medium onionfinely chopped
1/2cupfinely chopped green pepperI used broccoli
1can4 ounces mushroom stems and pieces, drained
1jar2 ounces diced pimientos, drained
1cupplain Greek yogurt
1cupmilk (I used almond milk
Dash Worcestershire sauce
1/4cupdry bread crumbs
Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly.
The recipe was adapted by Courtney Eaton from Tasteofhome.com.