Coriander Catfish and Vegetable Brown Rice

For an even faster meal fix, make your brown rice ahead of time, then reheat and add spinach when you’re ready for dinner.

Coriander Catfish and Vegetable Brown Rice
Yields: 4 servings
  • ¼ cup salted butter
  • 4 medium carrots, chopped
  • 2 medium leeks, thinly sliced
  • 1½ cups long-grain brown rice
  • 3 cups vegetable broth
  • 1 (5-ounce) bag fresh baby spinach
  • 2 teaspoons olive oil
  • 4 (4- to 6-ounce) catfish fillets
  • 3 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • Lemon wedges, to serve
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven, melt butter over medium-high heat. Add carrot and leek; cook for 4 to 6 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring frequently. Add broth; cover and bring to a boil. Reduce heat, and cook until rice is just tender, 30 to 35 minutes. Remove from heat, and stir in spinach. Cover and keep warm until ready to serve.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat until hot. Sprinkle fish with coriander and salt. Add fish to skillet; cook until fish flakes easily with a fork, 3 to 4 minutes per side. Serve over rice with lemon wedges. Garnish with parsley, if desired.