Smoked salmon, broccoli & almond pilaf

Cooking Fish Smoked salmon, broccoli & almond pilaf

Get your fill of fish with this zesty smoked salmon pilaf!

Lables: Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Heat oil in a saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and lemon rind and cook, stirring, for 1 minute or until aromatic.
  2. Add rice. Stir for 2 minutes or until grains appear slightly glassy. Add wine. Simmer for 1 minute or until wine is absorbed. Add stock. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat. Place broccoli on the rice. Cover saucepan with a clean tea towel. Replace lid. Set aside for 5 minutes or until broccoli and rice are tender and the stock is absorbed.
  3. Use a fork to separate the grains. Stir in spinach, chives and parsley. Top the pilaf with salmon and almonds, and serve with lemon wedges.

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2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp finely grated lemon rind
300g Basmati rice
125ml white wine
685ml Massel chicken style liquid stock
250g broccoli, cut into small florets
100g baby spinach leaves
1/4 cup chopped chives
1/4 cup chopped continental parsley
150g hot-smoked salmon fillet, skin removed, flaked
40g slivered almonds, toasted
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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