Basmati rice and spinach pilaf with Regal Wood Roasted Salmon
- Difficulty: Easy
- Serves: 4
- Preparation time:
- Cooking time:
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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.