Bio-Bud rice and Icelandic cod risotto
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.
CategoryBio-Bud Recipes
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.