| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sheets parchment paper – or 2 by 2 foot |
|
|
; length aluminum foil |
| 1/2 |
bn |
Kale – roughly chopped |
| 1/2 |
sm |
Spaghetti squash; coooked |
| 1 |
c |
Leftover rice cooked |
| 2 |
|
Cod fillets; (6-ounce) |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Butter |
| 1 |
c |
White wine; (or water) |
INSTRUCTIONS
Lay out two sheets of parchment or foil. Place half of kale on each piece.
Fluff up squash with fork and place half of each on top of kale. Split rice
and lay on top of squash. Put fish on top. Smear a bit of mustard on fish
and place butter on top. Fold up so loosely sealed and before making a
final seal, place wine or water in package. Place in cookie tray in a 400
degree oven and bake for 10 minutes or until paper browns. Serve
immediately by opening with scissors.
Converted by MC_Buster.
NOTES :
Recipe by: IN FOOD TODAY SHOW #IND089
Converted by MM_Buster v2.0l.
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