Smoked salmon, broccoli & almond pilaf

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

Recipe «Smoked salmon, broccoli & almond pilaf» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.