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1
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Prepare long-grain & wild-rice mix as label directs, but use 1 tablespoon light corn-oil spread instead of butter; keep warm.
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2
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Meanwhile, place dried-tomato halves in small bowl; pour 1 cup boiling water over tomatoes; let stand 15 minutes to soften.
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3
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Cut each carrot crosswise in half, then lengthwise in half. In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling. Reduce heat to low; cover and simmer 8 minutes or until carrots are tender. Drain carrots; toss with salt and 1 tablespoon light corn-oil spread; keep warm.
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4
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Preheat broiler if manufacturer directs. Drain tomatoes; pat dry with paper towels. Dice tomatoes. In bowl, mix tomatoes with mayonnaise.
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5
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Spray rack in broiling pan with nonstick cooking spray. Place cod steaks on rack. Place pan in broiler at closest position to source of heat; broil cod 5 minutes or until cod flakes easily when tested with a fork. Remove broiling pan from broiler; spread cod steaks with mayonnaise mixture. Return pan to broiler; broil 2 minutes longer or until mayonnaise mixture is lightly browned and bubbly.
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6
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To serve, arrange arugula on platter; top with cod steaks. Arrange carrots and rice on platter with cod steaks.
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