Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Minute Rice; dry |
4 tablespoons | Butter or margarine |
2 tablespoons | Oil |
2 smalls | Green pepper; seeded & cut into chunks |
1 cup | Scallions; diagonally sliced |
2 pounds | Cod or Snapper fillet; cut into 1\" chunks |
22 ounces | Mandarin orange segments; from can (reserve syrup) |
3 cups | Liquid (orange syrup & |
\N \N | Chicken broth) |
1 teaspoon | Soy sauce |
1 teaspoon | Garlic powder |
½ teaspoon | Ginger |
½ teaspoon | Salt |
Saute rice in butter until golden. Add oil, green pepper and scallions. Saute for 2 minutes. Add fish and chicken broth mixture.
Stir gently. Stir in spices and soy sauce. Bring to a full boil.
Cook, stirring, until fish is cooked. (Cooked fish is opaque and any bones come out easily.) Add orange sections. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallion greens.
Preparation Time: 30 minutes.
From the Collection of Candis Compton.
Submitted By CANDIS COMPTON On 09-05-95