Almond Tilapia and Peas-And-Carrots Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rachael Ray. Ingredients:
1 3/4 cups chicken broth |
2 tablespoons butter |
1 cup long-grain rice |
2 carrots, finely chopped |
1 cup frozen peas |
3 scallions, finely chopped |
1/3 cup chopped flat leaf parsley (a generous handful) |
3 tablespoons fresh dill, chopped |
1 tablespoon extra virgin olive oil (evoo) |
24 ounces tilapia fillets |
salt and pepper |
flour, for dusting |
1/2 lemon |
1/4 cup toasted almonds or 1/4 cup slivered almonds, toasted |
Directions:
1. In a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
2. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes.
3. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
4. While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan.
5. Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
6. Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.
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