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Smoked salmon, broccoli & almond pilaf
Smoked salmon, broccoli & almond pilaf
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in zesty smoked salmon pilaf for a burst of flavor!
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 300g (1 1/2 cups) Basmati rice
  • 125ml (1/2 cup) white wine
  • 685ml (2 3/4 cups) chicken style liquid stock
  • 250g broccoli, cut into small florets
  • 100g baby spinach leaves
  • 62.50 ml chopped chives
  • 62.50 ml chopped parsley
  • 150g hot-smoked salmon fillet, skin removed, flaked
  • 40g (1/4 cup) slivered almonds, toasted
  • Lemon wedges, to serve
Instructions:
  • In a saucepan over medium heat, heat the oil. Sauté the onions for 5 minutes until soft, stirring occasionally. Add the garlic and lemon rind and cook for 1 minute until fragrant, stirring consistently.
  • - Place rice in the pan and stir for 2 minutes until the grains appear slightly glassy. - Pour in the wine and simmer for 1 minute until it is absorbed. - Add the stock, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. - Remove from heat and arrange broccoli on top of the rice. - Cover the saucepan with a clean tea towel, replace the lid, and let it sit for 5 minutes until the broccoli and rice are tender and the stock is absorbed.
  • Fluff the grains with a fork and gently mix in spinach, chives, and parsley. Finish by topping the pilaf with salmon and almonds, then serve with lemon wedges.

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