SALMON & CORN RICE


COOKBOOK: Super Food Ideas - Sept 2007

RATE: ❤️❤️❤️ 👌🏻👌🏻👌🏻💲💲

This is another recipe which I cooked up whilst holidaying at the Gold Coast. What I liked about this particular recipe is that it could be eaten at any time of the day. Family members where in and out all day and they could help themselves to a plate at any time. Of course I made enough to feed an army so there was plenty to go around!

No video, videographer was on strike for the week!

RECIPE: Easy and simple to follow

Eat it or starve!?? If you starve it's only because you don't like salmon so substitute it with chicken :) Enjoy​

RECIPE

SERVE 4

1 tablespoon of olive oil

1 tablespoon of butter

1 brown onion, finely diced

1 garlic clove, crushed

1 1/4 cus of long grain brown rice

1 red capsicum, chopped

200g green beans, trimmed and cut into 3cm pieces

420g corn kernels, drained

415g can red salmon, drained and bones removed, flaked

1/2 cup continental parsley, chopped

2 green spring onions, thinly sliced

4 hard boiled eggs, quartered

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic. Cook, uncovered, stirring occasionally for 6 to 7 minutes or until onion is tender.

Add rice, capsicum, stock and one cup of cold water to pan. Increase heat to high. Cover and bring to boil. Reduce heat to low. Simmer, covered for 20mins or until rice is tender and liquid is almost absorbed. Add beans, cook for 5 min or until tender.

Remove the mixture from heat. Stir through corn and salmon. Cover and set aside for 5 minutes. Stir through parsley and spring onions.

Serve topped with egg and pepper.

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