salmon wild rice

Easter Sunday rolled around. I am not a Christian, but I wanted to make something nice. After all, it was a holiday, it was Sunday, and I had the time and ambition to cook something good. To get started, I picked up salmon, peas, and chives at the grocery store. I paired it all with wild rice whose dark color would allow for the pinks and greens to pop. I treated it like a risotto, although not Arborio, and cooked the rice slowly with a stock. To make it creamy like risotto, but in a healthy way, just add in some almond milk and coconut oil at the end. Finally, everything gets a nice drizzle of lemon juice to brighten up the flavors. It's a healthy, tasty, and let's face it, beautiful!, spring-time dish.

Ingredients:

1 Cup Wild Rice

2 Cups Water

12 oz Salmon

1 Cup Frozen Peas

1 Vegetable Bouillon Cube

2.5 Tbsp Chives, chopped

2 Garlic Cloves, minced

3/4 Cup Almond Milk

1 Tbsp Coconut Oil

Juice from 1 Lemon

Directions:

1. Add your wild rice, water, and vegetable bouillon cube to a pot and bring to a boil.

2. Reduce heat and let the rice cook down. 

3. Once almost all of the water has evaporated, add a spoonful more. Do this three times or so. On the last time, add almond milk and peas, then let everything finish cooking down.

4. Stir in chopped chives, minced garlic, and coconut oil, then set rice aside. 

5. Heat up oil in a skillet, and quick cook your salmon.

6. Tearing the salmon apart with a fork, stir it into your rice mixture. Squeeze lemon over it all and finish stirring.