Ingredients
-
1
-
2
-
1/2
-
1
-
500
-
4
-
2
-
2
-
1
-
-
-
-
-
-
Directions
Curried Rice With Smoked Salmon, The idea for this quick dinner is based on a popular English brunch dish If you don’t have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed , Was excited to find this recipe since there are sooo many recipes for smoked salmon & pasta Made it as true to the recipe as possible (had to use brown rice, and added diced mushrooms as I needed to use them up!) But, this dish had a nice refreshing flavor, not too soupy and I didn’t feel too weighed down after my meal Enjoyed this for a weeknight supper, and even for a first time recipe, it didn’t take too terribly long Thanks Irmgard!
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Steps
|
1
Done
|
Lightly Coat a Large Saucepan With Oil and Set Over Medium Heat. |
|
2
Done
|
Add the Onion and Stir Often Until It Starts to Soften, 3 Minutes. |
|
3
Done
|
Stir in the Curry Powder, Ground Coriander and Rice Until Well Coated, 1 Minute. |
|
4
Done
|
Add the Chicken Broth and Bring to a Boil Over High Heat. |
|
5
Done
|
Cover and Reduce the Heat to Low. |
|
6
Done
|
Simmer Until the Rice Is Tender and the Liquid Is Absorbed, 18 to 20 Minutes. |
|
7
Done
|
Remove from the Heat and Let Stand For 5 Minutes. |
|
8
Done
|
Meanwhile, Break the Salmon Into Chunks. |
|
9
Done
|
Slice the Eggs and Tomatoes Into Wedges. |
|
10
Done
|
Fluff the Rice With a Fork and Stir in the Cilantro. |
|
11
Done
|
Spoon Onto a Platter. |
|
12
Done
|
Scatter the Salmon Over Top and Arrange the Egg and Tomato Wedges on the Rice. |
|
13
Done
|
Serve Right Away or Refrigerate Until Cold. |
