Spicy Vegetable Rice and Lemon Dill Broiled Cod


Spicy Vegetable Rice

2 tablespoons olive oil

1 red dry chili

3 cloves

2 sticks cinnamon

1 teaspoon cumin

1 cup brown Basmati rice soaked for 15 to 30 minutes

1/2 sweet onion chopped

1/2 cup carrots chopped

1/2 cup red pepper

1/2 cup green snow peas chopped

1 Roma tomato chopped

1/4 cup sugar snap peas

2 cups water or chicken or veggie broth + 2 water or broth

3/4 – 1 fresh Serrano chili chopped

1 3/4 teaspoon salt

1/4 teaspoon turmeric

1 tablespoon golden raisins

1 tablespoon crushed unsalted cashews

Lemon Broiled Cod

1 pound cod cut into 4 pieces

1 tablespoon olive oil

1/2 – 1 teaspoon pepper

1/2 – 1 teaspoon salt

3 tablespoons butter melted

2 teaspoons fresh dill weed chopped

1/2 lemon juiced


Spicy Vegetable Rice

Heat olive oil on medium heat. Add cloves, dry chili, cinnamon, onions and cumin. Sauté approximately 3 to 4 minutes. Add chopped vegetables and stir for two minutes. Add 2 cups of broth and bring to a bowl. Reduce heat to low, cover and cook for approximately 8 to 10 minutes, until veggies are soft. Add rice, turmeric, Serrano chilies, and salt. Stir. Add another 2 cups broth, raisins and nuts. Bring to a boil. Reduce heat to low, cover and cook for approximately 25-30 minutes, until rice is tender. Stir once or twice while cooking. If using white Basmati, cook time will be less. Brown basmati may take extra time and broth.

Lemon Broiled Cod

Turn broiler on high. Rinse cod fillets under cold water. Brush broiling pan with olive oil. Place fillets on pan. Brush with melted butter on both sides. Squeeze lemon juice over fillets. Sprinkle with salt and pepper and top with dill. Place in oven and broil for 6 minutes, until cod is flaky when pierced with a fork.