Rating: 4.23 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.

Source: EatingWell Magazine, Soup Cookbook




Ingredient Checklist


Instructions Checklist
  • Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.

  • Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.

  • Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.


Tip: Look for U.S. farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

Nutrition Facts

about 1 1/4 cups
332 calories; protein 31.7g; carbohydrates 44.5g; dietary fiber 2.8g; sugars 2.6g; fat 3.7g; saturated fat 1.1g; cholesterol 56.7mg; vitamin a iu 5375.9IU; vitamin c 13.7mg; folate 65.8mcg; calcium 104.4mg; iron 2.7mg; magnesium 53mg; potassium 775.6mg; sodium 452.7mg; thiamin 0.1mg.

3 lean protein, 2 1/2 starch