Beans, peas and more beans
Seasonal Gluten free, Dairy free, Egg free recipe
A recipe with plenty of green, spring vegetables like French beans, peas and broad beans. Salmon provides protein and Omega 3. This recipe is also seasonal in July and August.
Preparation
Start by cooking the short grain brown rice, this will take usually around 40 minutes.
After around 25 minutes:
heat the olive oil and add the chopped onion. Fry for a couple of minutes on a medium heat.
Add the vegetables and fry for another 3 minutes. Add the salmon and enough hot water to cover the vegetables and salmon. Bring to a boil and cook for around 12 minutes until everything is soft and the salmon is cooked.
Serve with a sprinkling of dill on top and the rice.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Beans, peas and more beans
Ingredients
- 140 g short grain brown rice
- 1 tbsp olive oil
- 1 large tomato, chopped
- 100 g broad beans
- 100 g peas, frozen or fresh
- 200 g French beans, topped/tailed in chunks
- around 200 g salmon fillets
- Dill to serve
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
