6oz.canned wild salmondrained (or fresh cooked salmon torn into pieces)
1/4cupbasil leaves
1tablespoonextra virgin olive oil
1/2tablespoonbutter
salt & pepper
1/2teaspoonturmeric
Instructions
Heat a heavy bottomed pot or dutch oven over medium-high heat.
Add olive oil and butter and melt.
Add chopped onion and saute for about 5 minutes until softened.
Add rice and saute for another 2-3 minutes to "toast" the rice.
Meanwhile, pour coconut milk and vegetable broth into a small sauce pan, stir together and keep warm over low-medium heat.
Once rice is toasted, turn heat down to medium and ladle in coconut milk mixture until just covering the rice and onions.
Cook until liquid is absorbed by the rice and starts to diminish.
Slowly continue ladling in liquid to cook the rice as it absorbs it.
While rice cooks, combine basil, spinach and 2 tablespoons of the coconut milk mixture in a food processor and pulse until combined. Set aside.
Once rice is fully cooked and has used up all the coconut milk/vegetable broth mixture add spinach mixture, turmeric and salt & pepper to taste and stir to combine.
Lastly, stir in salmon and garnish with basil.
Notes
Salmon could easily be replaced with chicken or other meat or left out entirely for a lighter vegetarian version.