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.
