You may also like
Categories:
rice lime olive oil fennel red pepper cucumber shallot white wine vegetable stock black olives cornflour dill
Viewed: 64 - Published at: 6 years agoIngredients
- 9/16 pound wild rice mix white and, rinsed
- 9/16 pound white fish fillets frozen, thawed
- 1/2 lime
- 2 tablespoons olive oil
- 1 fennel bulb trimmed and thinly sliced
- 1 red pepper deseeded and thinly sliced
- 1/2 cucumber peeled and sliced
- 1 shallot finely diced
- 6 3/4 tablespoons dry white wine
- 5/8 cup vegetable stock
- 5/8 cup sliced black olives
- 1 tablespoon cornflour
- dill to garnish
Method
- Cook the rice in boiling, salted water according to the package instructions. Meanwhile, drizzle the fish with lime juice and season with salt and pepper.
- Heat the oil in a saucepan, add the fennel, red pepper, cucumber and shallots and saute for 2-3 mins, stirring. Season. Deglaze the pan with wine, then stir in the stock. Bring to a boil and simmer for 3-4 mins. Add the fish and olives and simmer for 5-6 mins. Mix the cornstarch with 2 tbsp water, then add to the stew. Simmer for 1-2 mins, stirring.
- Drain the rice and divide between 4 plates, spoon the stew on top and garnish with dill to serve.
