Lunch Boat Recipe

Cook rice

Rinse 1/2 cup long-grain rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1 cup water or low-sodium chicken stock, 1 tsp butter and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

While rice cooks, preheat oven to 350°F (175°C) if using a bread bowl to warm/crisp.

Marinate protein

Select one protein option (chicken, steak julienne, filet slices, salmon pieces or colossal shrimp). In a bowl combine 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp lemon juice, 1 tsp minced garlic, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss chosen protein in the marinade until evenly coated. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Cook chicken / steak / filet

Heat a large nonstick skillet over medium-high heat with 1 tsp olive oil. For chicken (thin slices, ~1/2 lb): sauté 3–4 minutes per side until internal temperature reaches 165°F and pieces are golden. For steak julienne (~1/2 lb): cook 2–3 minutes, stirring, until browned and cooked to desired doneness (medium-rare to medium recommended). For filet mignon slices (~6 oz): sear 1–2 minutes per side until desired doneness. Transfer cooked protein to a plate and tent with foil to rest 3 minutes.

Cook salmon

For salmon pieces (~6 oz): heat skillet over medium with 1 tsp olive oil. Sear salmon skinless pieces 2–3 minutes per side until opaque through the center and lightly browned. Season lightly with salt and pepper. Remove and rest 2 minutes.

Cook shrimp

For colossal shrimp: heat skillet over medium-high with 1 tsp olive oil. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and curled and internal temp reaches 120–130°F. Do not overcook. Remove from pan and tent with foil.

In the same skillet (wipe if necessary) add 1 tsp olive oil over medium heat. Add 1/4 cup sliced bell pepper, 1/4 cup sliced yellow onion and 1/4 cup sliced zucchini. Sauté, stirring frequently, 4–5 minutes until vegetables are tender-crisp and onions are translucent. Add 1/2 cup baby spinach and cook 30–60 seconds until wilted. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

If using a mini bread bowl or hollowed baguette, brush the inside lightly with 1/2 tsp olive oil and warm in the preheated 350°F oven 5–7 minutes until lightly crisped. Alternatively toast the bread in a skillet for 2–3 minutes.

Make lemon-butter sauce by combining 1 tbsp melted butter with 1 tsp lemon juice. Taste and adjust with an extra 1/2 tsp lemon juice or pinch of salt if desired.

Spoon half the cooked rice (about 1/2 cup cooked) into the warmed bread boat, creating a base layer.

Top the rice with the warm vegetable medley in an even layer.

Arrange the chosen cooked protein over the vegetables (all cooked protein from the single selected option). Spoon any rested juices from the protein over the top.

Drizzle 1 tbsp lemon-butter sauce over the protein and vegetables.

Garnish with 1 tsp chopped fresh parsley, 1 tsp thinly sliced scallions and place a lemon wedge on the side for squeezing.

Serve immediately while warm.