Name: Fennel pilaf with steamed salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup (300g) jasmine rice; 2 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 1 medium_piece (200g) fennel bulb, trimmed, sliced thinly; 1 1/2 cup (375ml) water; 4 x 150g (4½ ounce) salmon fillets

Ingredients

1 1/2 cup (300g) jasmine rice

2 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

1 medium_piece (200g) fennel bulb, trimmed, sliced thinly

1 1/2 cup (375ml) water

4 x 150g (4½ ounce) salmon fillets

Method

1.Wash rice with cold water until water runs clear, drain well.

2.Combine oil, onion and fennel in 2.5-litre (10-cup) rice cooker, COOK, stirring, about 3 minutes or until vegetables soften. Stir in rice and the water, season, secure lid. COOK 2 minutes.

3.Place fish on top of rice, secure lid. cook about 8 minutes or until cooker automatically switches to KEEP WARM.

4.Serve fish and rice with lemon wedges.