Busy Student's Supper Recipe

Ingredients
<br>- 2 cups vegetable broth
<br>- 1 cup Basmati rice
<br>- 1/2 small onion, chopped
<br>- 1 (14.75 ounce) can salmon, drained and flaked
<br>- 1/2 cup frozen mixed vegetables, thawed
<br>- 1 teaspoon lemon pepper
<br>- 1 teaspoon salt-free garlic and herb seasoning blend
<br>- 1 tablespoon olive oil
<br>- 1/4 cup dry bread crumbs for topping
<br>- 1 pinch paprika
<br><p></p>Directions
<br>step 1: Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.  Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly.  Grease an 11x7 inch baking dish with the olive oil.
<br>step 3: When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
<br>step 4: Cover with foil and bake in a preheated oven for 20 to 30 minutes.
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Ingredients
- 2 cups vegetable broth
- 1 cup Basmati rice
- 1/2 small onion, chopped
- 1 (14.75 ounce) can salmon, drained and flaked
- 1/2 cup frozen mixed vegetables, thawed
- 1 teaspoon lemon pepper
- 1 teaspoon salt-free garlic and herb seasoning blend
- 1 tablespoon olive oil
- 1/4 cup dry bread crumbs for topping
- 1 pinch paprika

Directions
step 1: Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
step 2: In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.
step 3: When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
step 4: Cover with foil and bake in a preheated oven for 20 to 30 minutes.

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