Salmon Long Grain Risotto
Catch your family's attention with this scrumptious salmon dish made with long grain rice, fresh basil and chopped scallions.
Yield
servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 8 | ounces |
rice
long-grain white rice -- or risotto |
|
| ½ | Tsp |
salt
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
basil
fresh, minces, or use 1 teaspoon dried |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 6 | ounces |
canned salmon
flaked, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 231.2 | ml/g |
rice
long-grain white rice -- or risotto |
|
| 0.5 | Tsp |
salt
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
basil
fresh, minces, or use 1 teaspoon dried |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 173.4 | ml/g |
canned salmon
flaked, drained |
|
Directions
In medium saucepan, bring 4 cup 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; sauté until translucent, 5 min. Add rice; stir to coat.
Add 1 cup of hot water and the salt; stir, cover and simmer over low heat, 5 min. Add another ½ water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, ½ cup 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.
Serving (1¼ C)
Cal 311 Fat 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: ½ FA 1/2V 1 1/2P 2B
