Recipe Created by Marjory Sweet

 

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

-salt

-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

-olive oil

-sea salt

-smoked wild 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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