Recipe Corner: Rice and fish dishes

By Ginger Isham

Rice and fish dishes
Once in a while, when I want a quick meal, fish comes to mind. I like rice dishes with fish, but checking the flavored, boxed rice on the supermarket shelves, I find them high in sodium. So, I pull out the cookbooks and make my own with little effort.

Mexican rice
1 tablespoon butter or oil
1 1/4 cups brown rice, uncooked
1/3 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
2 cups hot water
1 1-pound can tomatoes, chopped and undrained
1/2 teaspoon chili powder
Sauté rice, onion, pepper and garlic in butter. Stir on low heat until rice is browned. Add rest of ingredients, cover and cook on low heat until liquid is absorbed.

Orange spiced rice
1 tablespoon butter or oil
1 large onion, chopped fine
2 celery stalks, chopped fine
2 cups brown rice
3 cups water
2 cups chicken broth (low fat, low sodium)
1/3 to 2/3 cup golden raisins
peel of one orange, chopped
2 oranges, cut into small segments
Sauté onions and celery in butter for 3 minutes, add rice and sauté for additional 2 minutes.
Add rest of ingredients except orange segments. Bring to boil, reduce to heat and simmer for 30 minutes. Stir in orange segments and serve.

Baked scallops
Rinse 1 pound bay scallops, place in a lightly greased 8×8-inch baking dish. Mix 1/3 cup melted butter, 1/2 cup half-and-half, 2 teaspoons celery seed (optional), salt and pepper, dash of paprika. Pour over scallops. Top with 3/4-cup breadcrumbs. Bake at 375 degrees for 25 to 30 minutes. Save leftover sauce for fish chowder.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.