Vegetable – Rice – Pan with Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g onion (s), peeled and diced
- 1 clove garlic, finely chopped
- 100 g rice
- 400 ml vegetable stock
- 150 g canned corn kernels
- 50 g red pepper (s)
- 60 g peas, frozen
- 25 g sprin onion (s), chopped
- 125 g salmon fillet (s), diced
- salt and pepper
- Curry powder
- 1 tablespoon chives, chopped
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Sweat the onion and garlic in a pan with a little hot oil. Add the rice and pour the vegetable stock, bring to the boil and simmer until the liquid has evaporated.
- Heat some oil in a second pan and steam the vegetables and salmon in it. Then add to the rice, mix well and season with the chives, salt, pepper and curry powder.
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