This Smoked Salmon Pilaf is a delightful and nutritious dish, packed with vitamins from the spinach and the heart-healthy benefits of salmon. It's a quick and easy meal that's sure to become a favourite. The combination of aromatic spices and the smoky flavour of the salmon makes this pilaf an irresistible treat.
First, halve, peel, and chop the shallot. Then, trim and chop the carrot. Finally, peel and grate the garlic.
Place a large saucepan over medium heat and add a drizzle of olive oil. Once heated, add the chopped shallot and carrot. Cook for 6 minutes, stirring frequently, until softened.
Stir in the grated garlic, cumin, turmeric, basmati rice, and a pinch of salt. Cook for 1 minute, stirring constantly.
In a measuring jug, mix the water and vegetable stock powder. Pour this mixture into the saucepan with the rice and bring to a boil.
Once boiling, reduce the heat to medium, cover the saucepan, and cook for 10 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and add the baby spinach. Cover and leave for 10 minutes, allowing the spinach to wilt.
Gently stir in the smoked salmon flakes. Season with salt and black pepper to taste.
Divide the pilaf between plates and serve immediately.
For extra flavour, toast the basmati rice in the pan for a minute before adding the water and stock.