Ingredients

1/2 C. brown rice
1 Tbsp. unsalted margarine
1 tsp. curry powder, or to taste
1 tsp. flour
1/3 C. low sodium chicken broth
1/2 pound cod or haddock fillets, cut into 1/2–inch pieces
1/4 tsp. black pepper
2 large hard cooked egg whites, chopped fine
1 Tbsp. minced parsley

Cooking Instructions

Cook rice according to package directions, omitting the salt. When rice is almost done, melt the margarine in a medium-sized heavy saucepan over moderately low heat. Blend in the curry powder and cook, stirring, for 1 minute. Stir in the flour. Add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more, or until slightly thickened. Add the cooked rice to the curry mixture, along with the cod, pepper and all but 1 Tbls. of the chopped egg whites; stir gently to mix. Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot. Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)