Categories: Rice, Seafood 
      Yield: 6 servings 
  
      1 c  Long-grain brown rice -- 
           Uncooked 
      6 oz Artichoke hearts -- 
           Marinated 
      1 md Red onion -- minced 
      3 tb Sherry 
      1 c  Dry white wine 
      8 oz Medium shrimp -- peeled & 
           Deveined 
      1 ts Dried basil 
      1 ts Salt 
           Fresh ground black pepper -- 
           To taste 
      6 oz Crabmeat 
      1 md Tomatoes, red ripe -- diced 
  
  Cook rice according to package directions to make 3 cooked cups.  Drain 
  artichoke hearts and reserve marinade.  Chop artichokes and set aside. In a 
  large skillet, heat reserved marinade for 20 seconds and add onion. Over 
  medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add 
  sherry and wine and bring to a boil.  Add shrimp, basil, salt and pepper 
  and cook for 5 minutes.  Add crabmeat, tomatoes and cooked rice, tossing to 
  mix evenly.  Serve hot. 
   
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