Rice is well known for its multiple properties and health benefits. But that’s not all about rice. Thanks to its nature, rice very easily absorbs flavors, adapts to any kind of recipe (sweet or salty), and combines easily with most vegetables and even with some fresh fruits. It is a versatile food that never tires the palate.
While rice by itself can be the star of any meal, many people prefer to eat it as a side dish, usually sprinkling it with green chives or chopped parsley. There are so many ways to cook rice and ingredients to mix it with, you will never have enough of it.
Rice: many shapes, many dishes
Nowadays, about seven thousand rice varieties are known, although they can be divided into three groups:
- Short and coarse grain rice, Chinese origin.
- Long and narrow grain rice, coming from the north of India.
- Medium or semi-long grain rice, typical of Indonesia.
When choosing rice, it is important for you to know its properties and which varieties go best with the type of dish you want to make. Each of these rice types has unique qualities and needs a different treatment in the kitchen. An example of this is any salmon and rice dish.
Salmon: healthy and versatile
No one ignores that salmon is one of the most tasty and popular fish worldwide. It goes well both with just a side sauce as in a complex preparation, and because of its nutritional value, it should be a must in everyone’s diet. It has nothing sophisticated about it, which makes it easy to cook and a great meal when you are short on time and need quick and easy dishes.
Now, what rice should you choose to prepare a good salmon and rice dish?
In case you want to enhance Salmon’s flavor, rice should remain as a side dish. Long grain rice is an excellent and probably the best choice, its grains are looser and more whole, making it the ideal rice for this recipe.
If you are still not quite convinced, here are a couple of healthy salmon and rice recipes you can try at home. You will surprise and delight all your loved ones.
Fresh Salmon and Rice
- 2 cups of long-grain rice.
- ¾ lb. of salmon in slices.
- 4 cups of fish consommé.
- 3 cloves of garlic.
- ½ onion.
- 2 green pepper.
- 1 bunch of parsley finely chopped).
- Salt and oil.
- Clean the salmon fillets and reserve the bones and skin to make the consommé.
- Put the bones and skin in a liter of water and cook for about 20 minutes; drain and reserve.
- In a frying pan, fry the garlic and the finely chopped peppers for about 3 minutes.
- Add the rice and onion and mix.
- Then, add the broth little by little and cook for about 10 minutes over medium heat.
- After this time, add the sliced salmon and the parsley and cook for another 15 minutes.
Salmon and Rice with Veggies
- 1 ¼ cups of long-grain rice.
- 14 oz. (400g) of salmon.
- ½ onion.
- 1 red bell pepper.
- 1 green bell pepper.
- Extra virgin olive oil.
- ½ lemon.
- 3 tablespoons of soy sauce.
- Salt and pepper to taste.
- In a casserole add abundant water and a pinch of salt. When it starts to boil add the rice, and cook for about 15 minutes or until the rice is dry. Remove, drain and set aside.
- Separately, clean the salmon, remove the skin and cut into thin strips. Season with salt and pepper to taste and cook in a frying pan with a dash of extra virgin olive oil. Cook well until the salmon strips are golden brown.
- Cut the half onion into julienne strips. Clean and chop the bell pepper in small pieces.
- In a separate frying pan, add a dash of oil and add the diced bell pepper and onion, sprinkle some salt and pepper. Cook for five minutes over high heat.
- To the bell pepper and onion add the three tablespoons of soy sauce, the cooked rice and a few drops of lemon juice.
- Add the salmon strips to the mixture, Cook for a few more minutes, pan covered.
- Add a little salt if needed, and serve immediately.