RICE & FISH
MAKES 4 SERVINGS.
4 oz cooked fish, flaked
4 cups mixed salad greens
Salt and Pepper
2 tsp curry powder
1 1/2 tbs olive oil
Juice of 1/2 lemon
1/4 cup chopped parsley
1 1/2 cups rice
3 tomatoes, chopped
1 onion, chopped
4 eggs
PUT eggs in a saucepan, cover with water, bring to a boil, then remove from heat, let stand 10 min. Transfer to a bowl of ice water to cool. Heat 1 tbs oil in a saucepan. Add onion and curry powder, cook until onion softens. Add tomatoes and rice, cook until tomatoes begin to soften. Add 2 1/2 cups water, 1/2 tsp salt and pepper to taste. BRING to a simmer, then cover, reduce heat, cook until most of the liquid is absorbed and rice is tender. Remove from heat, let stand covered 5 min. Stir in parsley, season with salt and pepper. Peel and quarter eggs. Toss mixed greens with lemon juice, remaining oil, salt and pepper to taste in a bowl. Divide rice mixture among plates, top with fish and eggs. SERVE with salad...
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