Ginger-Lime Poached Sole

• 1 13 cups instant long grain brown rice
• 2 teaspoons non-hydrogenated margarine
• 1 cup red onion, very thinly sliced
• 1 cup carrot, very thinly sliced
• 1 tablespoon minced ginger
• 1 teaspoon curry powder
• 1 teaspoon lime zest
• 1 teaspoon hot pepper sauce
• 2 cups chicken broth, sodium-reduced, divided
• 1 cup coconut milk (light)
• 2 tablespoons lime juice
• 2 cups green beans, chopped
• 4 frozen sole fillets, thawed
• 14 cup coriander leaves, lightly packed

1. Prepare rice according to package directions without adding butter or salt; reserve.
2. Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce.
3. Cook, stirring often, for 1 minute.
4. Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes.
5. Stir in remaining broth, coconut milk, and lime juice and bring to a boil.
6. Add beans and simmer 3 minutes.
7. Gently push fish below broth and vegetable mixture.
8. Simmer until fish flakes easily, 3-5 minutes.
9. Divide rice amoung 4 shallow bowls.
10. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables.
11. Ladle broth over and garnish with coriander.

long grain brown rice, nonhydrogenated margarine, red onion, carrot, ginger, curry powder, lime zest, hot pepper, chicken broth, coconut milk, lime juice, green beans, coriander

Taken from www.food.com/recipe/ginger-lime-poached-sole-370952 (may not work)