GERD Friendly Basil-Parsley Snapper Rice Bowl with Broccoli
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ tsp salt
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- ¼ tsp salt
For the snapper
- 4 red snapper fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
For the herb sauce
- ½ cup fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp salt
Instructions
- 1
Combine the jasmine rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, steam the broccoli florets in a steamer basket set over 1 inch of simmering water, covered, for 4 to 5 minutes, until bright green and just tender when pierced with a fork. Transfer to a bowl, season with 1/4 tsp salt, and set aside.
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