Black Pepper Rice with Cod
A spicy black pepper sauce is the base for this recipe which combines carrot, ginger, garlic, rice and walnuts as a host for fried cod filets.
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Serving Size1 cup
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Prep Time45 min
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Cook Time30 min
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Total Time1 hr 15 min
Ingredients
- 1 tablespoon untoasted sesame oil
- 2 cups carrots
- 1 tablespoon ginger
- ½ tablespoon garlic
- 5½ cups chicken stock
- ½ cup oriental black pepper sauce
- 2½ cups long grain or parboiled rice*
- 1½ cups toasted walnuts
- 12 cod filets
- 1½ cups toasted walnuts
- ¾ tablespoon fresh chives
Directions
- In large pot or rondo heat oil over medium-high heat; add carrots and sauté 1 minute or until crisp tender. Add ginger and garlic and continue cooking 30 seconds. Add stock and pepper sauce and bring to a boil. Stir in rice and return to a boil; cover, reduce heat and simmer 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with a fork. Stir in walnuts. Keep warm.
- To Serve: For each serving, place 1 cup rice mixture on plate and top with a warm fried cod filet. Garnish with a mixture of walnuts and minced chives.