PAN-FRIED SAL­MON WITH CHIA RICE AND HORSE­RAD­ISH CREAM

South Waikato News - - Out & About - Chia Rice Horse­rad­ish cream To serve

❚1 cup bas­mati rice 1-2 ta­ble­spoons black chia seeds 11⁄2 cups wa­ter 1⁄4 tea­spoon salt

4 spring onions 4 cloves gar­lic 250g broc­col­ini 2 cour­gettes 600g bone­less sal­mon fil­lets, skin on 2 ta­ble­spoons but­ter 1⁄4-1⁄2 cup wa­ter

1⁄2 cup sour cream 3 ta­ble­spoons grated or ground horse­rad­ish (store-bought) juice of 1⁄2 lemon

❚2 ta­ble­spoons toasted sliced al­monds

1 lemon, cut into wedges Com­bine rice, chia seeds, wa­ter and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

While rice is cook­ing, pre­pare the veg­eta­bles. Thinly slice spring onions; roughly chop gar­lic; trim

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