- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¾ cups uncooked long-grain rice
- 1 ½ cups clam juice or seafood broth or chicken broth. (I used 2 pkgs of no-sodium Herb Ox Chicken Bullion powder mixed in 1½ cups hot water)
- ½ can no-salt added tomatoes (undrained)
- 1 tsp lemon juice
- ⅛ tsp Mrs Dash extra spicy (if you want a spicier dish, you can increase this)
- 1/16 tsp ground nutmeg
- ¼ tsp dried thyme
- 2 tsp dried parsley (or 1½ Tbsp fresh parsley)
- 4-6 oz sliced mushrooms
- ½ lb tilapia (or other white fish), cut into bite sized pieces
- ½ lb shrimp, peeled and deveined, uncooked, and cut into bite-sized pieces
- Heat a large pot over medium high heat and add olive oil. Add the onions and saute about 3 minutes. Add the garlic and saute another minute.
- Add all of the remaining ingredients except mushrooms, fish, and shrimp. Cover and cook for 20 minutes over low heat.
- Stir in the fish, mushrooms, and 1 cup water. Cook uncovered for 5 minutes, stirring occasionally. Then stir in the shrimp and cook uncovered for another 5 minutes, stirring occasionally.
Note that sodium percentages depend on which daily reference you use. The estimated 100 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 10% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
