Quick Rice Stew with Salmon

Ingredients

• 300 g long grain rice
• 1 onion
• 1 Garlic clove
• 1 tbsp Sunflower oil
• 1000 ml vegetable broth
• 500 g peas (frozen)
• 1 tsp turmeric
• 1 tsp garam masala
• 0.5 tsp ground coriander
• 4 tbsp almond slivers
• 400 g smoked salmon (in pieces)
• Salt
• coriander leaves (for garnish)

Instructions

1. 1.

   Preparation

2. 2.

   Rinse the rice and drain it. Peel and finely dice the onion and garlic.

3. 3.

   Cooking

4. 4.

   In a hot pot, sauté the onions with the garlic until translucent. Add the rice and cook briefly. Pour in the broth, add peas, turmeric, garam masala, and coriander; seal the pot. Heat until the first steam ring appears, then keep heat on and simmer for 7 minutes.

5. 5.

   Meanwhile, toast almond slivers in a dry pan until golden brown. Steam the salmon in a little water until warm, then remove and flake into pieces.

6. 6.

   Let the pot reduce quickly, then open once pressure is fully released. Stir in the salmon, season with salt, sprinkle almonds on top, and garnish with coriander leaves before serving.