Spring Pilaf with Salmon & Asparagus Recipe

Spring Pilaf with Salmon & Asparagus Recipe photo by Taste of Home

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Celebrate the best of spring in one fabulous dish! Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree. —Steve Westphal, Wind Lake, WI

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Spring Pilaf with Salmon & Asparagus Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

2 medium carrots, sliced
1 medium sweet yellow pepper, chopped
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces fully cooked salmon chunks
2 tablespoons lemon juice
2 tablespoons minced fresh chives, divided
1 teaspoon grated lemon peel

Directions

Saute carrots and yellow pepper in butter in a large saucepan 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. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender.
Stir in the salmon, lemon juice, 1 tablespoon chives and lemon peel; heat through. Fluff with a fork. Sprinkle with remaining chives. Yield: 4 servings.

Originally published as Spring Pilaf with Salmon & Asparagus in Simple & Delicious April/May 2013, p17