Bhutanese Red Rice! Our loyalty swayed from our usual wild rice mix in the coop’s bulk bins as we sprung for its intriguing neighbor. What a beautiful, short grain rice. Plump and chewy, and ripe for seasoning. Easy to cook, and quick! This red rice pilaf was another one of those recipes that is SPOT ON. The rice company, Lotus Foods, supports small-scale family farms, growing native and rare varieties using biodiverse, organic, and fair trade practices. The cost was less than $0.20 more than our usual go-to.
The fish had a light, springtime zing! A harmonious combination of buttered onions, sweet sun dried tomatoes, capers, and a lemongrass finish. This recipe would do for any thick-fleshed fish, preferably not flaky.
Pair with Buckwheat Honey Seared Carrots.
- 1 filet Haddock, or other mild fish
- 1 tablespoon dried lemongrass, or thin lemon slices
- 1/4 teaspoon sea salt
- sprinkle of freshly ground black pepper
- 1/4 onion, sliced
- 1 tablespoon capers
- 1 tablespoon unsalted butter, cut into slivers
- 6 chopped or whole sun-dried tomatoes
- Preheat oven to 350.
- Rinse the filet and pat dry with paper towel.
- Lay on a sheet of aluminum foil on a baking sheet.
- Layer the ingredients, beginning with the salt, pepper and lemongrass (or thin lemon slices).
- Add onions and butter on top.
- Finish with sun-dried tomatoes and capers.
- Wrap in foil, and bake for 20-25 minutes. Cut through the thickest part to check if it is done.
- Pair with Buckwheat Honey Seared Carrots.
Allergens: dairy, fish