SPRING PILAF WITH SALMON & ASPARAGUS RECIPE

Spring Pilaf with Salmon & Asparagus Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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2 medium carrots, sliced
1 medium sweet yellow pepper, chopped
1/4 cup butter
1-1/2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces fully cooked salmon chunks
2 tablespoons lemon juice
2 tablespoons minced fresh chives, divided
1 teaspoon grated lemon peel

Steps:

Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted.
Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender.
Stir in the salmon, lemon juice, 1 tablespoon chives and lemon peel; heat through. Fluff with a fork. Sprinkle with remaining chives.
Yield: 4 servings.
Originally published as Spring Pilaf with Salmon & Asparagus in Simple & Delicious
April/May 2013, p17
Nutritional Facts
cups equals 568 calories, 21 g fat (9 g saturated fat), 80 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 4 g fiber, 27 g protein.
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