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Bio-Bud rice and Icelandic cod risotto

Bio-Bud rice and Icelandic cod risotto
Shasha Bio-Bud Brown Rice

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DifficultyIntermediate
Prep Time30 minsCook Time20 minsTotal Time50 mins

 ½ lb Blanched Bio-Bud Rice
 1 lb fresh Icelandic cod cut to largo cubs
 1 red bell pepper cut to strips
 ½ sweet onion sliced
 1 large fresh tomato diced
 7 asparagus cut to 2” pieces
 1 cup boiling water
 salt and paprika
 1 tbsp coconut oil
 1 tbsp butter
 fresh coriander for garnish

1

Put all fats in a round pan, place fresh fish and bell peppers in fry pan for 5 mins (don’t mix), then add all cooked rice on top, add tomato’s , asparagus, onions, water, paprika and cover to cook on low fire for another 10 min.

2

When it's ready just let it cool for 5 mins before serving.

Ingredients

 ½ lb Blanched Bio-Bud Rice
 1 lb fresh Icelandic cod cut to largo cubs
 1 red bell pepper cut to strips
 ½ sweet onion sliced
 1 large fresh tomato diced
 7 asparagus cut to 2” pieces
 1 cup boiling water
 salt and paprika
 1 tbsp coconut oil
 1 tbsp butter
 fresh coriander for garnish

Directions

1

Put all fats in a round pan, place fresh fish and bell peppers in fry pan for 5 mins (don’t mix), then add all cooked rice on top, add tomato’s , asparagus, onions, water, paprika and cover to cook on low fire for another 10 min.

2

When it's ready just let it cool for 5 mins before serving.

Bio-Bud rice and Icelandic cod risotto