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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Blender
- Saucepan with lid
- Paper towels
- Nonstick skillet
- Meat thermometer
Directions
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.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 420mg
- Total Carbohydrates: 43g
- Protein: 26g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 15%