Snapper With Vegetable Medley

• 1-1/2 cups water
• 3/4 cup uncooked brown rice
• 1-1/2 teaspoons reduced-sodium beef bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1-1/2 teaspoons dried minced onion
• 1/4 teaspoon garlic powder
• 1 medium red onion, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 1/2 pound fresh snow peas
• 1-1/2 cups shredded carrots
• 1 tablespoon balsamic vinegar
• 4 red snapper fillets (5 ounces each)
• 2 teaspoons blackening seasoning

1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender.
2. Meanwhile, in a
3. coated with cooking spray, cook onion and garlic in oil over medium-high heat for 2 minutes. Add snow peas; cook for 2 minutes. Add carrots; cook 2 minutes longer or until vegetables are tender. Stir in vinegar. Remove and keep warm.
4. Sprinkle both sides of fillets with blackening seasoning. In the same skillet, cook fillets over medium-high heat for 4 minutes on each side or until fish flakes easily with a fork. Serve with rice and vegetables.

water, brown rice, parsley flakes, onion, garlic, red onion, garlic, canola oil, snow peas, carrots, balsamic vinegar, red snapper, blackening seasoning

Taken from www.tasteofhome.com/recipes/snapper-with-vegetable-medley/ (may not work)