Seafood Rice Bowl

Compound Butter:
3 TBSP butter/vegan butter, softened
2 garlic cloves, minced
1/2 tsp lemon zest
1/2 tsp thyme
Pinch of salt

White Clam Rice:
1 1/4 cup Rice, rinsed, soaked at least 2 hours, drained
1 can White Clam Sauce + 1/4 can of water
1 tsp umami mushroom seasoning blend (optional)
1/4 tsp black pepper
1/2 tsp salt

8 ounces baby Bella mushrooms, sliced
2-4 fish filets, I used frozen flounder
Kale, massaged w/olive oil (lemon infused), & lemon juice

Mix ingredients to make compound butter and set aside.
Wash, soak for 2+ hours, and drain rice. I used an instant pot to cook the rice in white clam sauce, water, and spices on Low pressure for 12 minutes and let it fully natural release the pressure.

Sauté sliced mushrooms in a tablespoon of olive oil and a sprinkle of salt. Use splashes of water to deglaze the pan as needed to prevent sticking and burning. Toward the end of cooking, add a tablespoon of the compound butter to the mushrooms and sauté to infuse the flavor.
Add mushrooms to an oven safe dish and top with fish filets and the rest of the compound butter. Bake until fish are cooked through. Times vary on types of fish, size, and frozen/thawed/fresh. I baked at 425°F for 20 minutes in a toaster oven.

Chop kale and massage in olive oil and lemon juice. Sprinkle with salt and start assembling your dish when fish is done cooking.

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