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Prep Time
20 mins
Total Time
35 mins
Serves
4

Ingredients

1 1/3 cups
instant long grain brown rice
325 mL
2 tsp
non-hydrogenated margarine
10 mL
1 cup
each very thinly sliced red onion and carrots
250 mL
1 tbsp
minced fresh ginger
15 mL
1 tsp
each curry powder, lime zest and hot pepper sauce
5 mL
2 cups
reduced sodium chicken broth, divided
500 mL
1 cup
light coconut milk
250 mL
2 tbsp
lime juice
30 mL
2 cups
chopped green beans
500 mL
4
frozen sole fillets, thawed
1/4 cup
lightly packed fresh cilantro leaves
60 mL

Directions

Step 1

Prepare rice according to package directions without adding butter or salt; reserve.

Step 2

Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 min. Add 1/4 cup (60 mL) broth and cook, partially covered, until onion is softened, about 10 min. Stir in remaining broth, coconut milk and lime juice and bring to a boil. Add beans and simmer 3 min. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3 to 5 min.

Step 3

Divide rice among four shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with cilantro.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
340
Fat:
8 g
Saturated Fat:
4 g
Carbs:
41 g
Fibre:
4 g
Cholesterol:
50 mg
Protein:
25 g
Sodium:
460 mg
Potassium:
760
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