I recently bought a big box of Kashi 7 whole grain pilaf for only $2.49! This was a great deal compared to quinoa, my grain of choice, that cost around $5 for a small box and the nutritional profile is very similar. At first I was concerned this pilaf was going to take forever to cook because even though the directions claim 25 minutes, it does contain brown rice which takes about 40. after 25 minutes, it was still hard so I added about a 1/4 cup more water and when that was fully absorbed the grains were still chewy. Well, the fish and veggies were done so, being impatient, I decided this grain mix was done. I was shocked at how delicious it was. It had a chewy bite similar to steel cut oats and was perfectly savory with the asparagus, mushroom, and spinach garlic mix I served with it. I will definitely be making it again and will post a more accurate cooking method.
Cod is one of my favorite white fishes and its usually cheaper than haddock. I like tilapia but only farm raised was available and I stay away from that. I marinated the cod in fresh lime juice along with some salt and pepper then seasoned it with old bay and some paprika. I baked it in the oven until it flaked with a fork. The mild fish had a light citrus flavor enhanced by some cilantro. Everything on my plate got a hefty helping of cilantro.
7 Grain Pilaf1 tablespoon olive oil
2 cloves minced garlic
1 cup pilaf mix
2 cups water
hefty pinch of salt
1/4 cup water
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and saute until golden. Add the 2 cups of water and bring to a boil then add the pilaf and stir. Cover the pan and reduce the heat to medium low, let it simmer for 25 minutes then add the 1/4 of water and let it simmer until all the water is absorbed. This pilaf mixture is not sensitive to stirring or being uncovered during cooking, super easy to make. Fluff with a fork when done.
Asparagus, Mushroom, and Spinach Saute2 tablespoons olive oil
3 cloves minced garlic
pinch of red pepper flakes
1/2 a container of baby portobello mushrooms, sliced
1/2 a bunch of asparagus, woody ends removed and chopped into 1 inch pieces
hefty pinch of salt
pepper and paprika to taste
3 handfulls of baby spinach
1/4 cup of cilantro
juice of half a lemon
Heat oil in a medium skillet until it begins to shimmer. Add the garlic and pepper flakes and saute until golden. Add the next four ingredients and continue to saute until the asparagus is fork tender, adding a little water if anything begins to stick to the pan. add the spinach and cilantro and cook until the spinach wilts. Finish with a squeeze of lemon and serve over the pilaf.
Lime Cod1 pound fresh cod, cut into fillets
salt and pepper to taste
juice of 3 limes
1/2 teaspoon old bay seasoning
pinch of paprika
Preheat oven to 425 degrees.
Season both sides of the fish with salt and pepper. Place the fish in a shallow baking dish and squeeze the juice of 3 limes over the fish. Let marinate for no more than 15 minutes, flipping half way.
Drain the juice. Sprinkle the old bay and paprika evenly over both sides of the fillets. Bake for 12-15 minutes or until the fish flakes easily with a fork.
Garnish with cilantro.