Orange Roughy Pilaf

This dish is perfect for little eaters that don’t like fishy fish. The sweet rice, yummy veggies and tangy sauce make it a savory dish for even the most picky eaters. It takes about 45 minutes from freezer and fridge to prepare. Makes 4 adult-sized portions.

Ingredients:
(for the rice in pot)
1/2 cup dried Kalijira Rice

1 heaping tablespoon cinnamon

1 c of Rice Dream Vanilla flavored Rice milk *may contain barley gluten*

1 tablespoon pure maple syrup

(for the fish in frying pan)
olive oil for frying (you can substitute for butter if you wish)

1 lb frozen orange roughy filets

1 small zuchinni

1 section of whole fresh eggplant (about 1/2 cup diced)

1/2 cup thinly sliced baby carrots

1 tablespoon of plain whole yogurt

Fresh squeezed lemon juice to taste

1 tablespoon of citrus flavored seasoning (you can buy this or make it yourself): lemon peel, paprika, garlic powder, onion powder, dehydrated red bell pepper, and salt. (I go heavier on the salt and use less lemon peel and paprika.) Just mix ingredients in a small bowl before adding to dish.
Directions:

In pot: Bring rice milk to a low boil. Add cinnamon, maple syrup and rice. Cover and simmer 10-15 minutes (until fluffy and tender).

In frying pan: cook olive oil in bottom of pan at medium heat. Take frozen fish fillets out of bag and dice them into toddler sized chunks. Place in pan, add your seasoning and stir occasionally while you are preparing your veggies. Slice your zucchini horizontally into rounds. Peel and dice eggplant into small 1/4 inch square pieces. Slice your baby carrots. Now add all veggies into the pan and stir. Cover the dish. Dish should simmer on medium heat for 15 minutes. Add your cooked rice when it is ready, stir. When veggies are soft add a tablespoon (or more if you’d like) of fresh yogurt. This makes it nice and creamy and adds a bit of fat. Serve and enjoy!

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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