Salmon- Long Grain Risotto
2 Tsp Olive Oil
1 C Onions -- Finely Chopped
8 Oz Long-Grain White Rice -- Or Risotto
1/2 Tsp Salt
1 Tsp Lemon Zest -- Grated
2 Tbsp Fresh Lemon Juice
2 Tbsp Fresh Basil Leaves -- Mince, Used 1T Dried
1 Tbsp Scallion -- Chopped
6 Oz Canned Salmon -- Flaked, Drained
In medium saucepan, bring 4 C water to a boil. Reduce heat and simmer.
Place large saucepan over med heat 30 seconds; add oil and heat 30 seconds more. Add onions; saute until translucent, 5 min. Add rice; stir to coat.
Add 1 C of hot water and the salt; stir, cover and simmer over low heat, 5 min. Add another 1/2 water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, 1/2 C at a time, making sure tht all the liquid is absorbed between each addition, until the rice is just tender.
Stir in lemon zest, juice, basil and scallions. Add salmon; stir gently and serve.
This is very tasty.
Entered into MasterCook by Reggie Dwork [email protected]
Serving (1 1/4 C)
Nutrition according to magazine: Cal 311 Fat 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: 1/2 FA 1/2V 1 1/2P 2B