Approximate cooking time: 30 – 35 minutes
Serves 4
Ingredients
- 2 1/2 – 3 cups cooked long grain brown rice
- 1 1-lb. cooked wild salmon steaks, skin removed, flaked
- 3/4 cup chopped roasted green chiles, drained if canned
- 3/4 cup artichoke hearts, coarsely chopped
- 1 cup pineapple chunks, unsweetened, with juice
- 1/2 tsp curry powder or cumin, to taste
- 1/4 tsp Simply Organic Lemon Pepper, or more to taste
- 1/2 to 3/4 cup sour cream- start with less, you can always add more
- 3/4 cup shredded Cheddar or spicy Pepper Jack cheese
Directions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the cooked brown rice with salmon, green chiles, artichokes, pineapple, spices, a half cup sour cream and the shredded cheese; if it needs more moisture, add a little sour cream, a spoonful at a time.
- When it is the consistency you like, spoon the mixture into an oiled casserole or baking dish.
- Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.
- Serve with a salad of tender baby greens in a citrusy vinaigrette.
This recipe inspired in part or in whole from here.
Photo Credit: Half Baked Harvest