Ingredients
- 1-3/4 cups chicken broth
- 2 tablespoons butter
- 1 cup long-grain rice
- 2 carrots, chopped
- 1 cup frozen peas
- 3 scallions, finely chopped
- 1/3 cup chopped flat-leaf parsley (a generous handful)
- 3 tablespoons fresh dill, chopped
- 1 tablespoon extra-virgin olive oil (EVOO)
- Four 6-ounce fillets tilapia
- Salt and pepper
- Flour, for dusting
- 1/2 lemon
- 1/4 cup sliced or slivered almonds, toasted
Description
Rachael Ray Magazine
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