Serves: 6
Time: 10min prep + 15min cook
- 2x 440g can pink salmon
- 125g (300g?) sliced mushrooms
- 15g butter
- bowl of frozen veg or 1 red, 1 green capsicum
- 1/4 cup water
- 2 stock cups in ~1cup boilindg water
- 300ml light cream
- 2 Tbl tomato paste
- 1 Tbl parmesan cheese
- 4 cups cooked rice (1.5 cups + 3cups water)
- Fresh parsley arnish if desired
- Put rice on. Defrost frozen veg. Drain salmon. Slice mushrooms.
- Melt butter in wok, add onion, veg, murshrooms. Cook til onion soft.
- Add water, stock. Boild then simmer for a few minutes.
- Add salmon, cream, tomato paste, cheese, rice. Cook till heated through.
Original: Womans weekly menu planner No.? Series ?. p4