Ingredients:

  • 1 small Onion, diced (approximately 100g / 3.5 oz)
  • 2 tablespoons Unsalted Butter (30g / 1 oz)
  • 30 grams Salmon fillet, skinless, cut into 1-inch pieces (approximately 1 oz)
  • ½ medium Tomato, chopped (approximately 75g / 2.6 oz)
  • 1 medium Carrot, peeled and diced (approximately 75g / 2.6 oz)
  • ¼ cup Brown Rice, uncooked (approximately 45g / 1.6 oz)
  • 400 ml Water (approximately 13.5 fl oz / 1 ¾ cups)
  • 1 large Sawi Hijau (Mustard Greens), chopped (approximately 100g / 3.5 oz)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Melt butter in the saucepan over medium heat. Add the diced onion and sauté until softened and golden, stirring occasionally, about 5-7 minutes.
  2. Add the salmon pieces, chopped tomato, diced carrot, and uncooked brown rice to the pan. Season with salt and pepper. Stir to combine.
  3. Pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes, or until the rice is tender and the water is mostly absorbed.
  4. Stir in the chopped sawi hijau (or substitute). Cook for another 2-3 minutes, or until the greens are wilted but still vibrant.
  5. Remove from heat and let stand for a minute or two to allow flavours to meld. Serve immediately.