Rice and Peas with Salmon

This was one of those dishes that I questioned - making rice in the oven??? and the combination of ingredients made me wonder how it was really going to be. But to my surprise it was a fantastic dinner and we both really liked it so I would definitely make it again. It's a new take on making a quick risotto which I didn't think any risotto dish could be made quickly. I was wrong! Here's how you make it...

Rice & Peas with Salmon

Serves 2  

Rice & Peas with Salmon

ingredients

• 1 tbsp EVOO

• 1 small onion, chopped

• 1 tsp dried thyme

• 1/2c arborio rice

• 1/8 cup Pinot Grigio

• 3/4 cup chicken broth

• 3/4 cup frozen peas

• 1 tbsp horseradish

• 1/4 cup grated Parmesan cheese

• 6 oz pan seared salmon, flaked

• Kosher Salt & Freshly Cracked Black Pepper
• Baby arugula

directions

1. Preheat the oven to 375º. Heat the EVOO in a cast iron skillet over medium heat. Add the onion and thyme and cook for 2 minutes. Stir in the rice and cook, stirring constantly until glossy for 2 minutes. Add the wine and cook for 1 minute while stirring. Add 1/2 tsp salt and pepper to taste.

2. Pour the broth and 3/4 cups water over the rice and bring to a simmer, 4 minutes. Stir, then cover and transfer to the oven and bake for 20 minutes, stirring halfway through.

3. Meanwhile, cook the peas in 4 cups of salted water for 5 minutes. Reserve 1/2 cup cooking liquid and drain the peas. Set aside.

4. Remove the rice from the oven. Stir in the peas, horseradish, Parmesan, S&P to taste. Sir in enough reserved liquid until the rice is creamy. Serve each bowl with rice then salmon, some horseradish and the baby arugula on top. Drizzle with some EVOO.

Enjoy!

This recipe was adapted from Food Network.