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. Recipe By :