PARSLEYED COD WITH BUTTERED BREADCRUMBS & WINE / SPINACH / BROWN RICE WITH CHICKEN BROTH

–cod (the size of 3 decks of cards, one-half pound)

–Italian fine breadcrumbs (boxed)

–Promise Activ margarine (heart-healthy)

–white wine (cooking wine is fine)

–salt and pepper

–parsley (fresh if possible)

–spinach (packaged, fresh)

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Melt 3 heaping tablespoons of margarine in covered baking dish. Microwave for 30 second to melt.  Place cod in margarine and turn over to cover thoroughly.  Pour in a little wine.  Salt and pepper the cod.  Place 2 heaping tablespoons of margarine in a Pyrex measuring cup and then microwave for 30 seconds.  Pour one-third cup of breadcrumbs in the melted margarine and mix thoroughly.  Spoon the breadcrumbs on top of the cod.  Season with parsley.  Chop one slice of onion and then place on top of the cod.  Set aside.

2 – Place two-thirds of brown rice in a wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth and one-half teaspoon of salt.  Season with a dollop of olive oil.  Cook on high for 5 minutes in the microwave.

3 – Dump a full package of spinach in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

4 – Cook the cod in the microwave for 5 minutes.

5 – Serve the dinner hot.

–cod adapted from “Perfect Ten Cod” web site; other recipes original.

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