Salmon & Coconut Rice
- Serves 20
Serve with creamed spinach with nutmeg and garlic.
5 tbsp oil
5 large onions, chopped
5 cloves garlic, chopped
10 peppers, deseeded and chopped
800g tin black-eyed beans, drained
400ml tinned coconut milk
800g frozen peas
800g tinned salmon
- Cook the Tilda Brown & White Rice, drain and place in a large bowl. Meanwhile cook the frozen peas and black-eyed beans together in a pan of boiling water and simmer for 5 minutes. Drain and stir into the rice.
- Heat the oil in a large pan and cook the onion and garlic for 5 minutes until softened. Add the peppers and cook for a further 5 minutes.
- Add the rice mixture to the pan, stir in the coconut milk and the salmon and heat through. Season to taste.