Festive Rice Pilaf with Honey & Orange Roast Vegetables & Wild Salmon
Description
A joyful rice and onion pilaf cooked in a tasty mix of butter, chicken stock, and lemon zest. The rice absorbs the flavours and liquid and is finished with a crispy bottom. Served with honey and orange roasted winter veggies and citrus, pistachio, and herb baked salmon.
Notes
- Serves 4
- Preparation time: 10 minutes
- Cooking time: 40-60 minutes
- Nutritional Value per Serving:
- Total Carbs: 73g
- Fibre: 10g
- Net Carbs: 63g
- Protein: 33g
- Fat: 17g
Ingredients
150 g
Red Onion (Thinly sliced) 320 g
Parsnips (Chopped) 320 g
Carrots (Chopped) 200 g
Broccoli (Chopped) 2 t
Orange zest (1 orange) 4 pn
Sea Salt 4 ds
Black Pepper 4 t
Extra Virgin Olive Oil 4 t
Honey 8 g
Butter 1 t
Turmeric (Ground) 1 t
Coriander seed (Ground) 1 t
Cumin (Ground) 300 g
Jasmine Rice (1/2 cup. Soaked overnight) 1 c
Chicken Stock (stock cube or condensed with added water) 4 t
Cranberries (Dried) 2 t
Lemon zest (1 Lemon) 16 g
Pistachios, salted (Chopped) 1 t
Dill (Dried) 2 t
Parsley (Dried) 10 ml
Orange juice 10 ml
Lemon juice 500 g
Wild Salmon (Fresh or frozen, skin removed)Instructions
- Soak the rice overnight. Drain and rinse before cooking. Preheat the oven to gas 6/200C
- Slice the onions. In a large pan on a low heat, cook with the lid on for 15 minutes. Stir occasionally.
- Chop parsnips, carrots, and broccoli into thick slices. Then place them on a baking tray. Grate the orange zest over the vegetables. Along with half of the ground coriander seeds and ground cumin, two pinches sea salt and black pepper. Drizzle over extra virgin olive oil and honey. Toss to make sure veggies are well coated. Place into the oven and roast for 30 minutes.
- In the pan with the softened onions, add the butter, turmeric, the remaining ground coriander seeds and ground cumin. Stir and cook for a minute before adding the jasmine rice, chicken stock and water, cranberries, lemon zest, one pinch sea salt and pepper. On a high heat bring to boiling then turn heat down to simmer. Stir well. Simmer until the rice has absorbed all the liquid. Continue cooking for 10 minutes to get a crispy bottom.
- In the meantime, finely chop the pistachios and mix with parsley, dill, orange juice, lemon juice, sea salt and pepper to make a paste. Then cover the salmon and wrap in a piece of tinfoil. Put the salmon in the oven to cook for the last 5 minutes.
- Remove the roast vegetables and wild salmon from the oven. Now flake the salmon into the roasted veggies and mix them up. Put the rice pan in shallow cold water and turn out the rice onto a plate.
- Serve the honey roast vegetables and salmon with the rice pilaf.