Lebanese-Style Tilapia & Turmeric Rice
with Lemony Roasted Carrots & Onion, Hazelnuts
This Middle Eastern-style dish was inspired by sayadieh, a rice dish with roots in Lebanon and Syria. It starts with a bed of fluffy golden rice cooked with earthy turmeric and flavorful seafood stock. You’ll serve seared spiced tilapia fillets over the rice along with a colorful jumble of lemony roasted carrots and red onion. Finish this beautiful plate with a shower of crunchy hazelnuts and a sprinkle of fresh parsley for a homestyle meal that may just become your new favorite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 teaspoon
Turmeric
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
6 ounce
Carrots
1 unit
Red Onion
1 unit
Lemon
½ ounce
Hazelnuts
(Contains Tree Nuts)
¼ ounce
Parsley
11 ounce
Tilapia
(Contains Fish)
1 teaspoon
Garlic Powder
1 teaspoon
Cumin
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot over medium-high heat. Add rice and half the turmeric (all for 4 servings). Cook, stirring, until fragrant, 20-30 seconds. • Stir in stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel, and slice onion into ¼-inchthick wedges. Zest and quarter lemon. Roughly chop hazelnuts. Roughly chop parsley. • Toss carrots and onion on a baking sheet with a drizzle of oil, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, salt, pepper, and as much lemon zest as you like. Roast on top rack until tender, 15-20 minutes.
• Meanwhile, pat tilapia* dry with paper towels; season generously all over with garlic powder, half the cumin (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if fish starts to brown too quickly.
• Divide rice and roasted veggies between plates or shallow bowls in separate sections. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side.
Tilapia is fully cooked when internal temperature reaches 145°.
