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 1/2in.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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)