Salmon and Rice Bake
This is a recipe my mum used to make when I was a little girl. It’s a real comfort food, and one of my children’s favourites too. There are no hidden vegetables though, but you can’t win on every front every time! Instead it gives you good complex carbohydrates from the brown rice, some good fats from the salmon, and protein and more good fats from the eggs. Eggs are especially great for growing children as the egg yolks contain phospholipids (type of fat) that are useful for supporting the brain function. This is also one of those dishes that just get better when served the next day. According to the original recipe the quantities are for four people, but for us this size is enough for two adults and two children for two days running. When serving the next day, just melt a generous knob of butter on a frying pan and then add the bake and stir around the pan until thoroughly heated.
Serves 4 (or more!)
What you need:
4 dl brown rice (I usually use brown basmati rice)
2 boiled eggs (boil for 9 minutes)
5 dl full fat milk
300g smoked salmon
white and black pepper
Boil the rice according to the instructions. Don’t overboil as it continues to cook while you bake it. I often leave it a little ‘al dente’.
Heat the oven to 180°C.
Boil the two eggs until the yolks are set. I lower mine carefully into boiling water and then set the timer for 9 minutes. Once boiled, cool down under cold water, then peel and chop into small pieces.
Cut the salmon into small fingernail size pieces.
Mix the rice, salmon and boiled eggs and tip into a greased oven proof dish.
Mix the remaining 3 eggs with the milk and season the mixture with white and black pepper (sometimes I’ve also used lemon pepper) and pour over the rice mixture. Dot the surface with small knobs of butter.
Bake in the oven for about 35 minutes.
Serve with some peas or steamed broccoli.