Rice and salmon pi­laf


Serves 4 PREP: 5 mins COOK: 15 mins Per serv­ing kcals: 394; sat fat: 2g; fat: 12g; carbs: 46g 225g bas­mati rice 1tbsp olive oil 1 red onion, finely chopped Pinch of dried mint 2 cloves of gar­lic, finely chopped 3 leeks, finely chopped 200g pack of chest­nut mush­rooms, sliced 2 salmon fil­lets, skin on Hand­ful of dill, finely chopped Squeeze of lemon, to taste (op­tional) Lemon wedges, to serve (op­tional)

1 Add rice to a pan. Pour over boil­ing wa­ter to 2.5cm above rice. Sea­son, then cook on a high heat for about 5 mins. Turn heat down a lit­tle, cover and cook for 12-14 mins. Re­move from heat, leav­ing lid on (the rice should ab­sorb all wa­ter). Put to one side.

2 Mean­while, heat oil in a fry­ing pan. Add onion and cook for 1-2 mins. Sea­son well, then add mint and gar­lic, and stir. Add leeks and cook for a cou­ple of mins un­til soft­ened, then add mush­rooms and cook for a fur­ther 3-4 mins. Re­move from heat and put to one side.

3 While the leeks and mush­rooms are cook­ing, sit salmon pieces in a fry­ing pan. Cover with wa­ter and the lid, and cook for 6-8 mins, un­til salmon is cooked through.

4 When you’re ready to assem­ble the dish, add rice to leeks and stir. Re­move skin from salmon, flake and add to mix­ture. Stir through dill and a squeeze of lemon, if us­ing. Serve with lemon wedges on side, if liked.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.