Brown Rice, Kale, Mushrooms and Cod

This dish is an extension of my love for brown rice.  If you have read my blog in the past, you know I feel that brown rice is one of the most important foods in the world today.  If you eat it often, dry skin, intestinal distress, eczema, dandruff, and just a whole host of problems disappear.  At least half of the world eats rice, normally brown unpolished rice, daily.  So, to that end, here is the recipe, with pictures.

 1 lb of cod, or other firm fish.  This is optional, I just was at the store and saw the fish, so bought it.
1 package of my newest dip mix - Frantic Foods Tuscan Sun Dip Mix
1 big bunch Tuscan kale
1 half of an onion, large dice
1 bell pepper, this one is a yellow bell, any color will work, large dice
The center of a bunch of celery, sliced
about 6 or 8 large cremini mushrooms cut in half then sliced the opposite way
1 and a half cups of brown rice
olive oil

 3 cups of water, or preferably stock, vegetable if you have it

Take the fish and cut it into large pieces.  Toss with about half the package of dip mix and set aside.  In a large skillet, heat about 2 tablespoons of olive oil and cook the mushrooms until well browned.  Add the other vegetables and cook about another 5 minutes.  Remove the veggies and set aside.  Add another 3 tablespoons of olive oil and cook the fish, turning once.  Remove from the pan and set aside.  Saute the rice in the remaining oil stirring often for about 4 to 5 minutes.  Add the remainder of the dip

mix and stock or water.  Bring to a boil and cover, reduce heat to low medium.  Meanwhile slice the kale into small pieces.  Lift the lid and dump the kale into the pan.  Cover, then allow to cook for 35 minutes, 40 total.  Remove the lid and add the veggies.  Stir in well.  Put the fish on top.  Sorry, from the pictures it does seem like most of the fish got eaten while waiting for the rice to cook.  But add what ever fish is left.  Maybe next time buy two pounds instead of only one.  Cover again and let the fish and veggies heat through, about another 6 to 8 minutes.  Now, lift the lid, scoop the rice to one side and make sure there is no liquid left.  If there is, put 

 the lid back on and cook another few minutes or until the liquid is gone. 

Serve it.  It is pretty spectacular.