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onion margarine vegetable broth carrot rice lemon juice salt dill thyme pepper red snapper mushroom Brussels
Viewed: 67 - Published at: 9 years agoIngredients
- 1 onion, sliced
- 1 tablespoon margarine
- 4 cups vegetable broth
- 1 cup carrot, in 1/4 inch slices (about 2 medium)
- 1/2 cup uncooked rice
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 1/2 lbs red snapper or 1 1/2 lbs other lean fish, in 1 inch pieces
- 1 cup mushroom, sliced
- 10 ounces frozen Brussels sprouts, drained and separated (optional)
Method
- Cook onion until tender, about 5 minutes.
- Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
- Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
- If using them, add sprouts here.
- Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
- Stir in fish and mushrooms.
- Simmer 5-8 minutes until fish flakes easily with a fork.
