Rainbow rice
Time: 45 mins
Serves: 2-4
A nutritious toddler teatime treat.
Ingredients
- 300g salmon fillets
- 200g rice
- 75g fresh or frozen peas
- 75g baby corn
- 2tbsp olive oil
- 3 spring onions, finely chopped
- 1 red pepper, seeds and skin removed
- 2 courgettes, trimmed
- Handful fresh parsley, very finely chopped
- 1tbsp red or white wine vinegar or lemon juice
- 1tsp honey
Method
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Preheat the oven to 180°C/350°F/Gas Mark 4. Put the salmon in a roasting tin, brush on a little oil and cook for 10-15mins.
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Cook the rice according to the package instructions. Remove from the heat, drain and leave covered for 15 mins.
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Bring a little water to the boil, then blanch the peas and baby corn until just cooked. Heat 1 tbsp of the oil in a frying pan, add the spring onions, red pepper and courgettes and fry gently for 10-15mins.
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Add the onion mixture to the rice with the peas and baby corn and mix everything together. Add the parsley if using and flake through the salmon. Mix the remaining oil, with the vinegar, lemon juice and honey, and drizzle over the rice. Mix together, serve.
