Salmon and corn rice

Cooking Fish Salmon and corn rice

For a meal the whole family will enjoy try this tasty salmon and corn rice.

Lables: Low carb Low kilojoule Low sugar Lower gi Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil and butter in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, uncovered, stirring occasionally, for 6 to 7 minutes or until onion is tender.
  2. Add rice, capsicum, stock and 1 cup of cold water to pan. Increase heat to high. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 25 minutes or until rice is tender and liquid is mostly absorbed. Add beans. Cook, covered, for 5 minutes or until beans are tender.
  3. Remove rice mixture from heat. Stir through corn and salmon. Cover and set aside for 5 minutes. Stir through parsley and green onions.
  4. Serve topped with egg and pepper.

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1 tbsp olive oil
2 tsp butter
1 brown onion, finely diced
1 garlic clove, crushed
1 1/4 cups long-grain brown rice, rinsed
1 red capsicum, chopped
1 1/2 cups Massel salt reduced chicken style liquid stock
200g green beans, trimmed, cut into 3cm pieces
420g can corn kernels, drained
415g can red salmon, drained, skin and bones removed, flaked
1/3 cup fresh flat-leaf parsley, finely chopped
2 green onions, thinly sliced
4 hard-boiled eggs, quartered

Adv

Autors
Preparation time
20
Cooking time
37
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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