• Diabetic Friendly
• Fish
• Rice

Enough grape seed oil to almost cover the base of the pot
1 onion, chopped
2 celery stocks, chopped (large)
1 – 2 cloves garlic, diced
½ red pepper cut into medium sized pieces
½ yellow pepper cut into medium sized pieces
1 small zucchini cut into medium sized pieces
2 medium tomatoes remove seeds and cut into pieces
1 C brown rice
1 lb of salmon, cooked ( or use 2 - 7 ½ oz cans of organic salmon)
1 C vegetable broth

Using a large skillet, heat oil and add onions, celery, garlic, peppers and zucchini. Cook until onions are translucent.
Add diced tomatoes, rice, salmon and the broth.
Turn heat to low, cover and simmer for 20 minutes.

When we first got married I started making this dish. And once our kids were born that was over since they were very fussy eaters and wouldn't touch fish let alone all these different flavors mixed up. It wasn't until they were both off to college that I decided to look up this recipe again but make it a healthier version with the brown rice and switching to a health oil that can heat at a high temperature with no problems.