Riz complet à la noix de coco, au gingembre, au citron vert et à la courge

Ingrédients

• 300 g brown rice
• 4 shallots (, finely diced (or one large onion))
• 3 garlic cloves (, minced)
• 1/2 tbsp minced fresh ginger
• 1 red bell pepper (, diced)
• 400 g | 14oz butternut squash (, cubed)
• 2 tbsp lime juice
• 2 tbsp agave nectar
• 500 ml | 2 cups hot vegetable stock
• 250 ml | 1 cup coconut milk
• 1 tsp salt
• 3 tbsp spring onions (, thinly sliced)
• 3 tbsp roasted salted cashews (, roughly chopped)
• 1 red chilli finely sliced (to garnish)
• 2 packs The Saucy Fish Co. Salmon with chilli (, lime and ginger dressing)

Préparation

1. 1

   --- Prepare the rice ---

2. 2

   Rinse the brown rice until water runs clear and then let it sit in warm water while you start cooking the risotto.

3. 3

   Heat some vegetable oil in a large lidded casserole dish or pan. Fry the onion until softened, about 5 minutes.

4. 4

   Stir in the garlic, ginger, diced red pepper and butternut squash. Add 1 teaspoon salt.

5. 5

   Add the lime juice and agave nectar. Stir in the rice and cook for 2 minutes.

6. 6

   Pour in the stock and coconut milk, stir once and bring to a simmer.

7. 7

   Reduce the heat to low, cover and cook for 30 minutes or until the liquid has been absorbed and rice is just tender – it should still have a little bite to it.

8. 8

   --- Prepare the salmon ---

9. 9

   Remove all the packaging, setting the sauce sachet aside for later. Place the salmon in the handy oven-bake bag. Place on a baking tray and cook in a 170°C/ 340°F for 28 mins.

10. 10

    --- To serve ---

11. 11

    Heat the chilli, lime and ginger dressing and brush over the salmon.

12. 12

    Fluff the rice and garnish with finely sliced spring onions and chopped roasted cashews.

13. 13

    Serve the salmon over a portion of the coconut rice.