Salmon and broccoli pilaf
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Nutritional information
Calories per portion: 450Kcals
Fat content per portion: 11g
Cost per portion: £
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated lemon rind
- 300g (1 1/2 cups) Basmati rice
- 125ml (1/2 cup) white wine
- 685ml (2 3/4 cups) 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 flaked almonds, toasted
- Lemon wedges, to serve
METHOD
- 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.
- 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 and replace lid. Set aside for 5 minutes or until broccoli and rice are tender and the stock is absorbed.
- 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.
