Yellow Fruited Rice With Fish
Published April 12, 1994
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
¾ cup long-grain rice
1 ½ cups no-salt-added chicken stock
½ teaspoon turmeric or ¼ teaspoon saffron threads
10-ounce piece of salmon, swordfish or tuna
1 tablespoon lime juice
¼ cup dried cherries
1 ½ scallions
1 ripe banana
¼ teaspoon salt
Pinch nutmeg
Nutritional analysis per serving (2 servings)
98 grams carbs; 83 milligrams cholesterol; 781 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 4 grams fiber; 643 milligrams sodium; 40 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Insert a double thickness of aluminum foil in broiler, and preheat.
- Step 2
Chop whole onion.
- Step 3
In a very hot nonstick pan, heat oil; saute onion over medium-high heat until it begins to soften and brown. Stir in rice, stock and turmeric; bring to boil, reduce heat, cover, and cook 17 minutes, until rice is tender and liquid has been absorbed.
- Step 4
After the rice has been cooking for about 5 minutes, wash and dry the fish, and place it in the broiler. Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halfway through broiling.
- Step 5
Squeeze lime juice over cherries; set aside.
- Step 6
Wash, trim and slice scallions; cut banana into small cubes.
- Step 7
When rice is cooked, stir in cherries with the lime juice, scallions, banana, salt and nutmeg, and serve with fish.
Private Notes
Comments
The bananas gave it the creepy taste of fake-banana candy.
I need to use white rice. Brown doesn't get tender enough. Substituted apricots and lemon juice for cherries and lime. Tasty.