Place 2 cups stock, spinach, and cilantro in blender. Cover and blend until smooth. Heat 1/2 tablespoon oil in saucepan over medium-high heat. Add onion; cook until softened. Add blended mixture and rice. Bring to boiling; reduce heat. Simmer, covered 15 to 20 minutes or until liquid is absorbed. Stir in pine nuts.
Simple roasted cod with broccolini and seasoned green rice is just what you need for a quick 30-minute weeknight dinner. Plus, you can hit your macros while enjoying it!
Macros: 360 calories, 28% fat, 29% protein, 48% carbs.
Servings and Ingredients
|2 ½ c. unsalted vegetable stock, divided|
|2 c. fresh spinach leaves, tightly packed|
|½ c. fresh cilantro, tightly packed|
|2 tbsp. Gustare Vita garlic-flavored olive oil, divided|
|¼ c. white onion, finely chopped|
|1 c. dry long grain white rice|
|2 tbsp. pine nuts, toasted|
|4 (4-to-6-oz. each) cod fillets|
|2 dash(es) Hy-Vee cayenne pepper|
|2 (8-oz.) bunches broccolini, trimmed|
|Lemon wedges, for serving|
Things To Grab
- Saucepan with lid
- Paper towels
- Nonstick skillet
- Meat thermometer
Pat fish dry. Sprinkle cayenne pepper on fish. Heat remaining 1-1/2 tablespoon oil in nonstick skillet over medium-high heat. Saute fish 5 to 10 minutes or until opaque (145 degrees), turning once. Set fish aside. Wipe skillet clean; add remaining 1/2 cup stock and broccolini. Bring to boiling; reduce heat. Cook 3 to 5 minutes or until crisp-tender. Serve fish and broccolini with rice. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 420mg
- Total Carbohydrates: 43g
- Protein: 26g