*  Exported from  MasterCook  *

                    Salmon- Long Grain Risotto <R T>

Recipe By     : Weight Watchers Magazine, April 1996, pg 64
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish/Seafood                     Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      ts            Olive oil
  1      c             Onions -- finely chopped
  8      oz            Long-grain white rice or risotto
    1/2  ts            Salt
  1      ts            Lemon zest -- grated
  2      tb            Fresh lemon juice
  2      tb            Fresh basil leaves -- mince -OR-
  1      tb            Dried basil
  1      tb            Scallion -- chopped
  6      oz            Canned salmon -- flaked, drained

In medium saucepan, bring 4 c water to a boil. Reduce heat and simmer.

Place large saucepan over med heat 30 seconds; add oil and heat
30 seconds more. Add onions; saute until translucent, 5 minutes. Add
rice; stir to coat.

Add 1 c of hot water and the salt; stir, cover, and simmer over low
heat, 5 minutes. Add another 1/2 c water. Cook, stirring constantly,
until water is absorbed. Continue stirring and adding water, 1/2 c at
a time, making sure that all the liquid is absorbed between each
addition, until the rice is just tender.

Stir in lemon zest, juice, basil and scallions. Add salmon; stir
gently and serve.

This is very tasty.

Entered into MasterCook by Reggie Dwork <[email protected]>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.