Ingredients
2 tsp olive oil
1 onion
diced
1 clove garlic
finely chopped
1 tsp lemon rind
finely grated
2 cups basmati rice
½ cup white wine
3 cups water
or stock
1 cup broccoli
florets
150g mixed salad leaves
200g hot smoked trout
skinned and flaked
⅓ cup slivered almonds
toasted
lemon wedges and mayonnaise or a lemony horseradish cream
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Nuts
Equipment
- 1 Saucepan
- 1 Platter
Instructions
- Heat oil in a saucepan over medium heat. Cook onion for about five minutes or until soft. Add the garlic and lemon rind and cook for another couple of minutes.
- Add the rice, stir for a minute and then add the wine. Cook for another minute and then pour in the water (or stock). Cover the pan and reduce heat to low. Cook for about 15 minutes.
- Remove from heat and place broccoli florets on top of the rice. Cover and set aside for five minutes.
- To serve, transfer to a platter lined with the salad leaves and top the rice and broccoli with the flaked skinned trout and scatter with the almonds. Place a few lemon wedges on the side.
Notes
Tip
Serve this with a lemony horseradish cream or mayonnaise on the side and some nice bread and what you have is a really great meal!
Variation
Substitute the trout with slices of cooked chicken breast or lamb back strap.
Variation
Add half a teaspoon of cumin, ground cardamom and turmeric to the onions while cooking and then stir through some raisins just before serving. In this case, you might skip the trout and serve it with a piece of barbecued lamb and some minted yogurt on the side.
Variation
Swap the hot smoked trout for lightly pan-fried snapper or other white-fleshed fish.
