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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Spring Pilaf with Salmon and Asparagus Recipe

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This recipe for Spring Pilaf with Salmon and Asparagus is from Now We're Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium carrots, sliced
1 medium yellow pepper, chopped
1/4 c. butter
1 1/2 c. uncooked rice
4 c. chicken broth
1/2 t. salt
1/4 t. pepper
2 1/2 c. cut fresh asparagus (1"pieces)
12 oz. fully cooked salmon chunks
2 T. lemon juice
2 T. fresh chives, divided
1 t. grated lemon peel
Directions:
Directions:
Saute carrots and pepper in butter 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. Cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes or until rice is tender.

Stir in the salmon, lemon juice, 1 T. chives and lemon peel. Heat through.
Sprinkle with remaining chives.
568 calories for 1/4 of recipe.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is so good. The lemon really makes it fresh. If you're very careful and don't handle it too much, you can use canned red salmon. Toss gently!

 

 

 

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