Black Rice with Green Veggies and Fish

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 10 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 40 mins
  • Yield: 2 1x


  • 150 g black rice
  • 700 ml coconut water
  • a pinch of sea salt
  • 250 g frozen peas
  • 1020 g finely chopped fresh herbs (mint, basil, and chives)
  • A little lemon juice or apple cider vinegar (optional)
  • 2 shallots
  • 1 leek
  • 100150 g frozen kale
  • 2 cod filets
  • 2 tsps coconut oil
  • 1 tsp butter


  1. Boil the black rice with the coconut water and a pinch of sea salt, keep the lid on the pot. This should take between 1-1½h.
  2. While the rice is cooking away, cut the shallots and the leek as finely as you like, and add them to a frying pan with one tsp of coconut oil.
  3. Once they start to get clear and slightly brown, add in the kale or other leafy greens, continue heating until the leafy green has gone soft. If you are using frozen kale like me, you just have to wait for it to thaw in the pan and mix well with the rest of the veggies. Season with a bit of sea salt.
  4. Remove the veggies from the pan and melt a tsp of butter together with a tsp of coconut oil on the same pan and fry the fish well on both sides.
  5. Add the frozen peas to the rice the last 5-10 minutes of the cooking time.
  6. If theres still liquid left, when the rice and peas are done, just take off the lid and keep stirring over medium heat till the liquid has evaporated. Add the finely chopped green herbs.
  7. At this stage you can add a bit of lemon juice or apple cider vinegar to the rice – optional.
  8. Serve up and enjoy. The nutritional data below is based on 1 of 2 servings.