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  • Recipe

Purple Rice and Quinoa Risotto with Seared Halibut

Purple Rice and Quinoa Risotto with Seared Halibut

Ingredients

  • 4 oz.
    Chef's Line® Organic Purple Rice and Quinoa Blend
  • 6 oz.
    Halibut Loin
  • 2 oz.
    Molly's Kitchen® Chicken Paste Soup Base
  • 1 oz.
    Cross Valley Farms® Jumbo Red Onions
  • 1 tbsp.
    Butter
  • 2 oz.
    Snap Peas
  • 1 pinch
    Cross Valley Farms Fresh Limes, zest
  • To taste
    Kosher Salt
  • To taste
    Monarch® Black Pepper

Preparation

  1. Heat saute pan to medium-high heat
  2. Season halibut with salt and pepper.
  3. Cook on each side for 3 minutes.
  4. In a saute pan, saute red onion until translucent. 
  5. Add chicken stock, purple rice. 
  6. Cook for 3 to 4 minutes, and finish with butter. 
  7. Add salt and pepper to taste.