Fish With Red Rice Pilaf

Name: Fish With Red Rice Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps canola oil, divided; 1 Tbsp chopped garlic; 1 small orange, very thinly sliced; 237 milliliters uncooked Bhutanese red rice; 4 servings Salt and pepper to taste; 237 milliliters chopped stemmed shiitake mushrooms; 454 grams tilapia or Dover sole fillets; 414 milliliters chicken or vegetable broth; 118 milliliters chopped yellow onion

Fish With Red Rice Pilaf is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains roughly 19g of protein, 10g of fat, and a total of 361 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a pricey main course. Head to the store and pick up orange, canolan oil, garlic, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

Heat 1 tablespoon of the oil in a medium pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add garlic, onions and mushrooms and cook, stirring frequently, until onions are translucent and mushrooms have wilted, about 5 minutes.

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Mushrooms

Garlic

Onion

Add rice and toast, stirring constantly, until fragrant, 3 to 4 minutes.

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Toast

Rice

Add broth and bay leaf, stir well, bring to a boil and then cover. Reduce heat to low and simmer until all of the moisture is absorbed, about 40 minutes. Set pot aside off of the heat, covered, for 15 minutes; remove and discard bay leaf and fluff rice with a fork. Set aside, uncovered.Arrange a rack about 8 inches from the heating element in your oven; preheat broiler. Arrange fish on an oiled foil-lined baking sheet in a single layer.

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Bay Leaves

Broth

Fish

Rice

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Baking Sheet

Oven

Aluminum Foil

Pot

Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until almost cooked through, 3 to 4 minutes. Divide orange slices among the fillets, arranging them over the top of each and return to the oven. Broil until fish is cooked through and oranges are deep golden brown around edges, 2 to 3 minutes more.Spoon pilaf onto plates and top with fillets.

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Salt And Pepper

Orange Slices

Orange

Fish

Cooking Oil

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

bay leaf 2Tbsps

canola oil, divided 1Tbsp

chopped garlic 1small

orange, very thinly sliced 237milliliters

uncooked Bhutanese red rice 4servings

Salt and pepper to taste 237milliliters

chopped stemmed shiitake mushrooms 454grams

tilapia or Dover sole fillets 414milliliters

chicken or vegetable broth 118milliliters

chopped yellow onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.