Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.
- 1 cup jasmine rice
- 2 cups water
- Zest and juice of 1 lemon
- 4 cups reduced-sodium chicken broth or vegetable broth
- 1 pound tilapia fillets or other firm white fish (see Tip)
- 4 cups bite-size pieces arugula or watercress (about 1 bunch), tough stems removed
- 1 cup finely shredded carrots
- 1/4 cup very thinly sliced fresh mint
- 2 scallions, finely chopped
Combine the jasmine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in the lemon zest and juice.
Meanwhile, bring the broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add the fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.
Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
239 calories; 3g total fat; 1g total saturated fat; 62mg cholesterol; 230mg sodium; 25g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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