Ingredients
4
4 servings
- •1 cup uncooked brown rice
- •2 cups water
- •2 tablespoons olive oil, divided
- •1 onion, chopped
- •1 teaspoon dried thyme
- •0.5 teaspoon ground black pepper, divided
- •1 cup frozen shelled edamame (green soybeans)
- •4 (4 ounce) tuna steaks
- •0.25 teaspoon salt
- •1 bulb shallots, peeled and chopped
- •0.75 cup water
- •1 tablespoon minced fresh chives
- •0.25 teaspoon grated orange zest
- •1 tablespoon orange juice
Instructions
- Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
- Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
- Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
- Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.
Nutritional Facts
Per 4 servings
- Calories: 338
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 3g
- Protein: 30g
- Sugar: 2g
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