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Spiced Grains with Alaskan Cod

I really like to experiment in the kitchen and love it even more when my kids gobble up all the food.  Paella is a favorite here but I never have the time to prep all the vegetables, the meats, and get the dish cooked.  Even while babywearing one or both of the little ladies I find that it is too much work.  We are also big fans of fish curry. I melded the two dishes together and came up with the spiced grains.  Because I occasionally need dinner done in less than twenty minutes, I cheated and used the Seeds of Change brown rice withDSC_2464  quinoa which is a heat and go rice pouch sold in the healthy living foods section of my local grocery store.   In a land locked state the best I can hope for is a frozen fillet of cod and a few of our local markets had this particular fish on sale.  You can substitute any firm white fish for the cod but steer clear of softer fish like swai which will just break apart into fine pieces.  Can’t beat inexpensive, tasty, and healthy with the added bonus of being gluten free.  Want to make it vegetarian?  Substitute 1 cup of black beans for the fish and add 1/2 cup of frozen peas with the green bell pepper.

Ingredients
  • 1 pouch Seeds of Change Brown Rice with Quinoa
  • 12 oz Alaskan Cod, fresh or thawed if frozen
  • 1/2 beefsteak tomato, diced and seeded
  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1/4 teaspoon tumeric powder
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon Chinese five spice powder
  • 1/4 teaspoon thyme, ground
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon cinnamon, ground
  • 1 tablespoon parsley, diced fine
  • 2 tablespoons broth, fish, chicken, or vegetable
  • salt to taste

Seed and dice your tomato.  Dice the onion and bell pepper and mince the garlic.  I prefer to use a garlic press to finely mince the garlic and ensure even flavor distribution without the woody sections of the garlic in the dish.  DSC_2461Heat skillet on medium heat.  I prefer to use my cast iron dutch oven for this dish as it heats most evenly and is heavy enough for one handed stirring if needed.  Add the spices to the pan and toast until fragrant.  Add olive oil and saute onion and green bell pepper until fragrant, about two to three minutes.  Add garlic and tomatoes and cook an additional minute.  Add fish and 2 tablespoons of chicken or vegetable broth.  Cover and allow to steam for about five minutes.  Break fish into chunks and add parsley.  Stir to mix well.  The rice is vacuum packed and should be loosened before adding to the dish.  Add rice to the dish and mix well to evenly distribute.  Cover and remove from heat allowing rice to rest before serving.  Fluff with a fork if needed and serve hot.

tandemtrouble View All

Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.

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