Just got this in an email from Prevention.com and I don't want to lose it! Will update as soon as I make it...
- 1 cup long-grain white rice
- 1⁄2 cup onion
- 1⁄2 cup sweet red pepper
- 1⁄2 cup carrot
- 1⁄2 cup celery
- 2 scallions, chopped
- 8 ounces cod fish fillets, cut into 1-inch cubes
- 4 ounces medium shrimp, peeled and deveined
- 2 tablespoons white wine
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon garlic
- 1⁄4 teaspoon curry powder
- 1⁄8 teaspoon salt
- Cook the rice according to the package directions.
- Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
- To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
- Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.