Salmon and vegetable rice

Ingredients for 4 servings:

• 3 cups of rice or long grain rice
• n. B. water
• 3 carrots, sliced
• 1 small can of corn
• some spring onions
• 3 salmon fillets (frozen)
• Vegetable broth, instant
• salt and pepper
• Spice mix (fish spice)
• turmeric
• curry powder
• possibly herbs, fresh
• 1 lemon(s) – slice
• possibly crème fraîche

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

prepared in a rice cooker

Place the rice in the rice cooker. Add water according to the manufacturer’s instructions. Cut the carrots and spring onions into small pieces and add them to the rice in the pot. Drain the corn and add it as well. Place the frozen salmon fillets in the rice cooker. Season the dish with spices such as vegetable stock, salt, pepper, fish seasoning, turmeric, and curry powder, and perhaps fresh herbs. You can add more seasoning afterward if it’s too bland. Turn on the rice cooker and wait until the rice is done. You can let it simmer for about half an hour on the keep warm function if necessary. The rice shouldn’t be too sticky. Stir, serve, and add a slice of fresh lemon, ground pepper, and a dollop of crème fraîche to taste. This dish can also be varied with other vegetables; feel free to experiment. Another delicious addition: some shrimp.