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Smoked Trout and Vegetable Pulao

James Lyndsay

Smoked Trout and Vegetable Pulao recipe, brought to you by MiNDFOOD

Smoked Trout and Vegetable Pulao

Serves 4-6

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, chopped

1 tsp fennel seeds

½ tsp paprika

2 tomatoes, chopped

1½ cups brown basmati or low-GI rice

1 smoked rainbow trout, bones

removed and flesh flaked

200g asparagus, thinly sliced

100g broccolini, cut into small florets

400g can red kidney beans, rinsed and drained

sea salt

lime wedges and coriander

sprigs, to serve

1 Heat oil in a large deep frying pan over medium heat. Add onion, garlic and 2 tbsp water. Cook until onion is soft and golden. Add fennel seeds, paprika and tomato and cook until tomato softens.

2 Add rice, trout and 3 cups water. Increase heat to high; bring to the boil. Cover and cook for 15 minutes. Add asparagus, broccolini and beans. Cook for 5 minutes or until vegetables and rice are cooked. Season with sea salt. Serve with lime and coriander.

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