Regal Salmon Kebabs on Rice Pilaf and Wilted Spinach
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup basmati or other long-grained rice
- 2 cups chicken stock
- Salt and freshly ground black pepper
- 2 tablespoons chopped Italian parsley or coriander
- 2 packets Regal Salmon Kebabs
- 4 cups fresh spinach leaves
- Heat 1 tablespoon of the olive oil in a saucepan. Add the onion and cook over medium heat until soft and golden. Add the rice and cook for 2 to 3 minutes, stirring occasionally so that the rice is well coated in the oil and onion. Add the chicken stock, salt and pepper and bring to the boil. Cover and cook over low heat for 12 to 15 minutes or until the rice is tender and the liquid is absorbed. Stir occasionally. Remove from the heat, add herbs and gently mix through with a fork.
- Heat the remaining olive oil in a frying pan on medium heat. Add the kebabs to the pan and cook for two minutes on each side.
- At the same time place the spinach leaves in a bowl. Add boiling water and mix until the leaves have wilted. Strain immediately.
- Place the rice on serving plates, top with the spinach and kebabs. Serve immediately.
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