While Seymour Skinner's tour in Vietnam sounds a bit cushy, there's no doubt that he's dutifully served our country - more so by even trying to get Bart Simpson through middle school. As the cold weather makes its final offense, indulge in the 4-rice 2-seafood stew of Skinner's shellshocked memory - or cram some neon-colored cheese into a sandwich and pretend you're Ralph Wiggum.



  • Brown Rice
  • Red Rice
  • Jasmine Rice
  • Green Jade Rice
  • Prawns
  • Scallions
  • Olive oil
  • Prawn shells
  • White wine
  • Water
  • Shitake mushrooms
  • Minced garlic
  • Minced ginger
  • Minced lemongrass
  • Minced shallot
  • Trimmed green beans
  • Lime leaves (or fresh squeezed lime)
  • 2 Tbsp Green curry paste
  • Bamboo shoots
  • Slice red pepper
  • Thai birdseye chillies (optional)
  • Fish sauce
  • 1 can of cocount milk
  • Thai basil or regular basil
  • Monk fish
  • Ground cardamom
  • Cayenne pepper
  • Pinch of brown sugar



  1. Cook 1 cup of each type of rice (brown, red, jasmine, and green jade).
  2. Place all 4 rices in a cassarole side by side covered by tin foil in a 200° oven keeping everything warm while we make the stew.
  3. Shell and devein some prawns but do not throw away your prawn shells! We are going to use them for the broth.
  4. Add some scallions to a saucepan that has oil preheated over medium high heat. Add our prawn shells and sauteé until the shells start to show some color at which point deglaze with a few glugs of white wine and 1-2 cups of water.
  5. Let simmer for about 45 minutes, then drain and set aside.
  6. Add minced garlic, minced ginger, minced lemongrass, minced shallot, some trimmed green beans and some chopped shitake mushrooms to a saucepan preheated with olive oil and sauteé until fragrant, deglaze with some of the broth, and add some lime leaves (or 1 fresh squeezed lime). Also add 2 Tbsp of green curry paste and sauteé letting all the flavors get to know each other before adding bamboo shoots, some red bell pepper, fish sauce, and 2-3 cups of shellfish broth.
  7. Let cook for a minute then add 1 can of coconut milk along with some thai basil or regular basil.
  8. Add in monk fish and prawns, and give a good stir.
  9. Add in ground cardamom, cayenne pepper and a pinch of brown sugar. Cover and poach for 5-10 minutes
  10. Remove rice from the oven and in a small bowl add one scoop of each rice followed by your stew.
  11. Eat and enjoy!