The wholegrain rice in this salmon and broccoli pilaf recipe will keep your blood sugar levels stable, staving off those nuisance cravings. Salmon is a rich source of omega-3 fatty acids, which are essential for mental health, brain function and energy production.
Serves 4
Ingredients:
300g Tilda Steamed Brown Basmati & Wild Rice
1tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
Grated rind of half a lemon
700ml gluten-free vegetable stock
250g broccoli, cut into small florets
100g baby spinach leaves
Handful of snipped chives
200g salmon fillets
40g flaked almonds
Lemon wedges
Method:
Use a steamer to cook the salmon or wrap in foil and bake in the oven for 15 minutes. Add the broccoli for the last five minutes.
Meanwhile, heat the oil in a saucepan over medium heat. Cook the onion for five minutes or until soft.
Add the garlic and lemon rind, and cook for one minute or until aromatic.
Add the Tilda rice and stir for two minutes or until the grains appear slightly glassy. Now add the stock and bring to the boil. Then reduce the heat to low, cover and simmer for 15 minutes.
Remove the skin from the salmon and gently break up into flakes. Add the broccoli and salmon to the rice. Stir in the spinach and chives, top the pilaf with the almonds and serve with lemon wedges
Tip: This recipe can also be created using purely Tilda® Wholegrain and or Tilda® Wild Rice.
To find out more about how the food you eat can affect your mood and to
download a handy seven-day meal planner, including recipes, visit tilda.com.
