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4 Serves
95 Mins
Rinse the rice thoroughly under cold water until the water runs clear. In a large pot, bring water to a boil, add salt, and parboil the rice for 6-8 minutes until tender but firm. Drain using a colander.
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VenezuelanVitamin K
147 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
142 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
274 mg / 420 mgPhosphorus
866 mg / 1,250 mgPotassium
1067 mg / 4,700 mgSodium
2114 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
114 gAlcohol
0 g
Finely chop the fresh herbs. In a bowl, toss the parboiled rice with the chopped herbs to distribute them evenly.
Return the rice mixture to the pot, cover, and steam on low heat for 30-40 minutes to allow the flavors to meld and the rice to finish cooking.
Pat the white fish fillets dry with paper towels. Season both sides with salt, black pepper, and olive oil. Place the fish on a baking sheet.
Preheat the oven to 200°C. Bake the fish for 12-15 minutes until it flakes easily with a fork. Serve immediately with lemon wedges.
37
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Persian
Mexican