makes one generous serving or two modest portions
-1/2 c brown rice
-1/2 teaspoon turmeric
-1/4 teaspoon each cinnamon, black pepper, cumin
-1 egg *I prefer a soft-boiled 7-minute egg, but cook to your preference. scrambled eggs would also work here
-a few stems of parsley and cilantro
-one shallot, peeled and sliced as thinly as possible
-smoked coho salmon
-rinse and drain the rice several times until the water runs clear. transfer to a medium saucepot, cover with water, bring to a boil, reduce to a simmer, and cook until tender. drain.
-while the rice is still hot, add all the spices, golden raisins, and salt to taste. mix well.
-transfer the rice mixture to one or two serving bowls. set aside.
-pick the leaves of the cilantro and parsley and mix together with the shallot slices to make a little salad.
-arrange the herb salad on one side of the rice bowl(s).
-break up the salmon into large pieces and add to the bowl, along with the egg.
-finish with a bit more olive oil, salt, and black pepper. a squeeze of citrus is also nice to finish.
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