SALMON AND WILD RICE RECIPE RECIPES

Name: Salmon egg-fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: thumb-sized piece ginger, grated; 1-2 garlic cloves, grated; 2 tbsp low-salt soy sauce; ½ tbsp rice wine or sherry vinegar; 2 tbsp vegetable oil; 1 large carrot, chopped into chunks; 175g pack baby corn & mangetout or sugar snap peas, chopped; 2 skinless salmon fillets; 250g pouch cooked brown basmati rice; 2 eggs; hot sauce, to serve

SALMON EGG-FRIED RICE RECIPE - BBC GOOD FOOD

Salmon egg-fried rice recipe - BBC Good Food image

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside

Provided by Sophie Godwin – Cookery writer

Categories Main course, Supper

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 11

Ingredients

thumb-sized piece ginger, grated
1-2 garlic cloves, grated
2 tbsp low-salt soy sauce
½ tbsp rice wine or sherry vinegar
2 tbsp vegetable oil
1 large carrot, chopped into chunks
175g pack baby corn & mangetout or sugar snap peas, chopped
2 skinless salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce, to serve

Steps:

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Nutrition Facts : Calories 432 calories, FatContent 23 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.7 milligram of sodium

CREAMY CHICKEN AND WILD RICE SOUP RECIPE | ALLRECIPES

Creamy Chicken and Wild Rice Soup Recipe | Allrecipes image

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Provided by Allrecipes Member

Categories Cream of Chicken Soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Steps:

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 462.5 calories, CarbohydrateContent 22.6 g, CholesterolContent 135.1 mg, FatContent 36.5 g, FiberContent 1 g, ProteinContent 12 g, SaturatedFatContent 21.7 g, SodiumContent 996.9 mg, SugarContent 1.1 g

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SALMON EGG-FRIED RICE RECIPE - BBC GOOD FOOD

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
From bbcgoodfood.com
Total Time 20 minutes
Category Main course, Supper
Calories 432 calories per serving

Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

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