easy as:

Wild Rice with Salmon Stew

Bowl with Spoon

Prep time:
5 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
8 servings

Serve stew over other cooked whole grains such as brown rice or quinoa.

Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.

easy as:

Wild Rice with Salmon Stew

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Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 2 cloves garlic, chopped or 1/2 teaspoon garlic powder
  • 3/4 cup chopped carrots
  • 2 stalks celery, chopped
  • 2 cups bite-sized cubed sweet potato or white potato
  • 4 to 5 cups low-sodium vegetable broth
  • 3/4 cup corn, fresh, frozen or canned (drained and rinsed)
  • 1 16-ounce can pink salmon, drained (and skin removed, if desired)
  • 1/2 teaspoon pepper
  • 3/4 teaspoon dried dill
  • 1 teaspoon lemon juice
  • 2 to 3 cups cooked wild rice or wild rice mix, heated
  • Chopped parsley (optional)
  • Lemon slices (optional)

Directions:

1. In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.

2. Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.

3. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.

4. Place 1/4 to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.

Refrigerate leftovers within 2 hours.

Serve stew over other cooked whole grains such as brown rice or quinoa.

Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.

Get Nutrition Info
Bowl with Spoon

Prep time:
5 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
8 servings