Basmati Rice And Spinach Pilaf

Basmati rice and spinach pilaf with Regal Wood Roasted Salmon

4 Stars Based on 16 reviews
  • Serves 4
  • Preparation time 5 mins
  • Cooking time 25 mins
  • Difficulty Easy

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  • 200g Regal Wood Roasted Salmon
  • 2 cups white basmati rice
  • 2 tablespoons extra virgin olive oil
  • 1 onion, peeled, thinly sliced
  • 3 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 4-6 saffron threads
  • 1/2 cup raisins
  • 70g flaked almonds
  • 8 cups (2 litres) vegetable or chicken stock, warmed
  • 120g baby spinach leaves


Remove the Regal Wood Roasted Salmon from the fridge and packaging. Wash the rice and drain. Pour stock into a large saucepan and bring to a simmer.

Heat the oil in a heavy-based saute pan over a medium heat. Add the onion, and fry until tender, then add the garlic, coriander, cumin and saffron threads. Cook, stirring for 5 minutes.

Add the basmati rice, raisins and flaked almonds and heat through for 2 minutes before adding half of the stock, a ladleful at a time. Bring to the boil over high heat, then reduce heat to medium, cover and simmer for 3 minutes or until rice is cooked through. Keep adding the remaining stock as the liquid is absorbed into the rice. Cover and continue to cook over a low heat for 15 minutes, until rice is tender.

Remove the pan from the heat, stir in baby spinach leaves, and flaked Regal Wood Roasted Salmon. Cover, stand for 5 minutes to wilt the spinach slightly, then serve.

Serve with lemon wedges.




Brown basmati rice can easily be substituted, allow double the cooking time, to make the rice tender.

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