41.   Add the black rice, stir, cover and reduce heat to low.

42.   Add the clams, bring to a boil and reduce heat to medium.

43.   Add the kalijira rice, stir, cover and reduce heat to low.

44.   Add the salmon and reduce heat to medium-low.

45.   Add eggplant, stir, cover tightly and reduce heat to low.

46.   Add fennel, and reduce heat to medium-low.

47.   Add liqueur and return to a boil, then reduce heat to low to allow the alcohol to evaporate and keep warm until ready to serve.

48.   Add remaining ingredients, except for the mushrooms, stir well and reduce heat to simmer for about one hour.

49.   Add rice, reduce heat to low and cover pan.

50.   Add salt and reduce heat to a simmer.