Pilaf with Smoked Salmon, Broccoli, and Almonds

Ingredients

Olive oil 2 tsp

Onion 1

Garlic 2 cloves

Lemon zest 2 tsp

Basmati rice 300 g

Chicken broth 650 ml

Broccoli 250 g

Spinach 100 g

Chives 4 tbsp

Parsley 4 tbsp

Smoked salmon 150 g

Almonds 40 g

Lemon

Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and lemon zest and cook, stirring, for 1 minute or until fragrant.

Add the rice. Stir for 2 minutes or until the grains are slightly glassy. Add the wine. Simmer for 1 minute or until the wine is absorbed. Add the broth. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat.

Arrange the broccoli florets on top of the rice. Cover the pan with a clean towel and place the lid on top. Set aside for 5 minutes, or until the broccoli and rice are tender and the broth is completely absorbed.

Use a fork to separate the rice grains. Add the spinach, chives, and parsley. Arrange the salmon and almonds on top of the pilaf and serve with lemon wedges.

Enjoy!