200g Regal Double Manuka Wood Roasted Salmon
2 cups white basmati rice
2 tablespoons extra virgin olive oil
1 onion, peeled, thinly sliced
3 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
4-6 saffron threads
½ cup raisins
70g flaked almonds
8 cups (2 liters) chicken or vegetable stock, warmed
120g baby spinach leaves
Remove the Regal Wood Roasted Salmon from the fridge and packaging. Wash the rice and drain. Pour stock into a large saucepan and bring to a simmer.
Heat the oil in a heavy-based saute pan over a medium heat. Add the onion, and fry until tender, then add the garlic, coriander, cumin and saffron threads. Cook, stirring for 5 minutes.
Add the basmati rice, raisins and flaked almonds and heat through for 2 minutes before adding half of the stock, a ladleful at a time. Bring to the boil over high heat, then reduce heat to medium, cover and simmer for 3 minutes or until rice is cooked through. Keep adding the remaining stock as the liquid is absorbed into the rice. Cover and continue to cook over a low heat for 15 minutes, until rice is tender.
Remove the pan from the heat, stir in baby spinach leaves, and flaked Regal Wood Roasted Salmon. Cover, stand for 5 minutes to wilt the spinach slightly, then serve.
Serve with lemon wedges.
Brown basmati rice can easily be substituted, allow double the cooking time, to make the rice tender.
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