- ??1 cup brown rice, uncooked
- 2.5 cups water
- ?1 beet, peeled and finely diced
- ?1/2 tsp red wine vinegar
- Olive oil
- Garlic parsley powder
- ?2 3-ounce fillets of salmon
- Juice of 2 lemons
- ?2 tsp grated fresh ginger
- 1 cup grape tomatoes
- 2/3 cup shredded fresh arugula
- 2 tsp balsamic vinegar glaze
- ?2 cups tiny broccoli florets
- White pepper
Place the rice, water, diced beet, 2 tsp garlic parsley powder, vinegar, and a dash of olive oil in a covered pan over high heat. Bring to a boil, then cook at a simmer until the rice is done, about 40 minutes.
Preheat oven broiler. Sprinkle lemon juice, garlic powder, and ginger over the salmon, add tomatoes, then broil for 10-12 minutes until done. Serve on a bed of arugula with a sprinkle of balsamic glaze. Arrange 1/2 cup of the red rice on each plate next to the fish.
Toss broccoli, 1/2 tsp olive oil, garlic parsley powder, and white pepper in a covered container and microwave for 2 minutes. Shape half the broccoli into a heart on each plate.
Serves 2. Each serving contains 553 calories, 20 g fat, 3 g saturated fat, 0 g trans fat, 140 mg cholesterol, 196 mg sodium, 35 g carbohydrate, 6 g dietary fiber, 7 g sugar, and 57 g protein.
Each serving also has 28% DV vitamin A, 156% DV vitamin C, 11% DV calcium, and 22% DV iron.
If the ginger gets too dark, reduce the heat to 375.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.