Almond Tilapia and Peas-and-Carrots Rice Rachael Ray   From Every Day with Rachael Ray March 2008 SERVES 4 1 3/4 cups chicken broth 2 tablespoons butter 1 cup long-grain rice 2 carrots, finely chopped 1 cup frozen peas 3 scallions, finely chopped 1/3 cup chopped flat-leaf parsley (a generous handful) 3 tablespoons fresh dill, chopped 1 tablespoon extra-virgin olive oil (EVOO) Four 6-ounce fillets tilapia Salt and pepper Flour, for dusting 1/2 lemon 1/4 cup sliced or slivered almonds, toasted 1. In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill. 2. While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan. Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side. 3. Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.

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