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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | rice | 4 | cups | Vegetable stock (low sodium used) | 4 | cups (8 fl oz) | water | 2 | large (7-1/4" to 8-1/2" long) | carrots diced | 2 | fillets | salmon, diced | 1 | large | zucchini, chopped | 4 | cloves | garlic, finely chopped | 0.5 | medium (2-1/2" dia) | Onion, finely chopped | 2 | large | eggs, hard boiled | 2 | dash | black pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Wash | | 2 | Boil 4 cups of vegetable stock in a medium saucepan | | 3 | Then add the washed cup of rice, and 4 more cups of water | | 4 | Bring to the boil, then let simmer for half an hour. | | 5 | Then add 2 large carrots to rice (finely diced) | | 6 | Continue to simmer for 60 minutes, added more water to create creamy consistency (as rice breaks down over time)
Stir occasionally to prevent rice burning or sticking to the saucepan. | | 7 | Add diced salmon (1-2 fillets) in final 5 minutes and stir through so it cooks to your liking. | | 8 | Garnish (can be served on top or mixed through)
Saute 4 cloves of finely diced garlic gloves, 1/2 a finely dices white onion, 1 diced zucchini
Boil two large eggs, peel |
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