Ingredients

Start to finish: 30 minutes

1 cup brown rice (or mix of rice varieties and other grains)
2 cups water
2 tablespoons olive oil
1 large yellow onion, diced
1 large carrot, cut into thin rounds
1 red bell pepper, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
3/4 cup peas (fresh or frozen)
2 teaspoons curry powder (more or less to taste)
14-ounce can light coconut milk
Salt and freshly ground black pepper, to taste
2 large cod fillets (about 3/4 pound each)
1/4 cup chopped fresh cilantro

Directions

In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then cover, reduce to a simmer and cook 25 minutes, or until rice is cooked through and the water is absorbed.

Meanwhile, in a large skillet, heat the oil over medium-high. Add the onion, carrot and both bell peppers. Saute until the onion is tender, about 5 minutes. Add the peas and saute another minute.

Sprinkle the curry powder over the vegetables and saute another 2 minutes. Stir in the coconut milk and bring to a simmer. Cook for 3 minutes, then season with salt and pepper.

Set the cod fillets on top of the vegetables. Don't stir. Cover the skillet and simmer 10 minutes, or until the fish has begun to pull apart and flake. Remove the skillet from the heat.

Place about a quarter of the rice on each of four serving plates. Top the rice with vegetables and sauce from the skillet, then place half of a fillet over that. Drizzle more sauce over the fish, then sprinkle with cilantro.