Name: Pea, smoked trout and herb pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup white basmati rice; 20 gram butter; 1 onion, finely sliced; 1 clove garlic, crushed; 1 pinch saffron; 1/4 cup white wine; 2 strips lemon or orange zest; 2 1/2 cup chicken stock or water; 1/2 cup thawed peas; 250 gram cherry tomatoes, quartered; 100 gram flaked hot smoked salmon; 1 cup pickled watercress; 1/2 teaspoon sea salt flakes

Pea, smoked trout and herb pilaf

Feed the family with this nourishing pea, smoked trout and herb pilaf - a delicious and exciting take on the traditional Middle Eastern dish!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/2 cup white basmati rice

20 gram butter

1 onion, finely sliced

1 clove garlic, crushed

1 pinch saffron

1/4 cup white wine

2 strips lemon or orange zest

2 1/2 cup chicken stock or water

1/2 cup thawed peas

250 gram cherry tomatoes, quartered

100 gram flaked hot smoked salmon

1 cup pickled watercress

1/2 teaspoon sea salt flakes

Method

1.Rinse rice in sieve under cold water under water runs clear. Drain well.

2.In a large heavy- based saucepan, melt butter on medium. Saute onion and garlic 4-5 minutes until lightly golden and tender. Stir in rice, white wine, saffron and zest, cooking 1 minute.

3.Add stock or water and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 12-15 minutes, until all liquid is absorbed and grains are tender. Once cooked, stir in thawed peas, cherry tomatoes, salmon and watercress.

4.Set aside covered 10 minutes. Fluff rice with a fork to serve.

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