Time: 50 minutes
Makes: 4 servings

Per serving

Calories 320
Protein 33 g
Carbohydrates 33 g
Fat 6 g
Cholesterol 40 mg
Sodium 1160 mg

Ingredients:

1 medium onion, sliced
1 tablespoon reduced-calorie margarine
4 cups chicken broth
1 cup ¼-inch slices carrots (about 2 medium)
½ cup uncooked regular rice
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon dried dill weed
1 teaspoon chopped fresh or ¼ teaspoon dried
thyme leaves
¼ teaspoon pepper
1 package (10 ounces) frozen baby Brussels
sprouts
1-1/2 pounds red snapper or other lean fish
fillets, cut into 1-inch pieces
1 cup sliced mushrooms (about 3 ounces)

Instructions:

1. Cook and stir onion in margarine in Dutch oven over medium heat until onion is tender, about 5 minutes. Stir in broth, carrots, rice lemon juice, salt, dill weed, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer until rice is tender, about 20 minutes. 2. Rinse Brussels sprouts under running cold water to separate; drain. Stir into rice mixture. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in fish and mushrooms; simmer until fish flakes easily with fork, 5 to 8 minutes longer.