Note: The cod and rice salad is for four servings. Prepare ahead of time, and refrigerate for at least two hours.
–cod (the size of 3 decks of cards, one-half pound
–long grain & wild rice (boxed, 6 ounces)
–red bell pepper
–marjoram, thyme, tarragon (fresh if possible)
–salt and pepper
–red wine (cooking wine is fine)
–tomatoes (2 large, vine-ripened if possible)
–buttery crackers (Ritz or Breton is good)
–oregano (fresh if possible)
1 – Prepare the cod and rice salad to be refrigerated for at least two hours. Place the cod in a covered baking dish. Add a little water. Season with salt, pepper, and olive oil. Cook for 6 minutes in the microwave on high. Set aside to cool.
2 – Cook the entire box of long and wild rice. Place in covered, large-mouthed baking dish. Add 2 cups of water and a little olive oil and salt. Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power. Set aside to cool.
3 – Chop bell pepper and onion. Place in covered baking dish with an inch of water. Cook for 4 minutes in the microwave on high. Set aside to cool.
4 – Mix one – third cup of olive oil with one – quarter cup of red wine. Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt. Stir well.
5 – Break apart the cod, and mix gently with the rice, pepper, and onion. Pour in the salad dressing, the olive oil with red wine, and stir gently.
6 – Refrigerator the cod and rice salad for at least two hours.
7 – Before meal time, slice tomatoes in wide slices. Place 1 package of crackers in a plastic bag, and pound to pulverize. Place one-half of the crackers in the bottom of a wide covered baking dish. Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano. Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs. Cook for 5 minutes in the microwave on high. Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.
8 – Serve the cod and rice salad cold, and the tomato pie warm.
–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.