Colorful Rice – Fish – Pan
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 500 g carrot (s)
- 500 g broccoli
- 2 tablespoons oil
- 300 g rice (lon rain rice, parboiled)
- 1 point saffron threads
- 2 bay leaves
- 800 ml vegetable stock (instant)
- 400 g salmon fillet (s)
- salt
- Pepper from the grinder
- Lemon (s), in column for garnish
- Cayenne pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Cut the carrots into slices approx. 5 mm thick. Clean the broccoli and cut into florets. Fry the onion and garlic in 1 tablespoon of oil in a pan. Sweat the rice briefly, add the carrots, saffron and bay leaves. Deglaze with vegetable stock and season with salt and cayenne pepper. Simmer for about 20 minutes.
- In the meantime, wash the salmon, pat dry and cut into medium-sized cubes. Season with salt and pepper. Heat the rest of the oil in a pan and fry the salmon all over. Take out and keep warm. Cover the broccoli in boiling salted water and cook for about 8 minutes. Drain and then fold into the rice with the salmon. Let it flow for a short time.
- Serve the rice and fish pan garnished with a lemon wedge and parsley.
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