- 250g Wood Roasted Huon Salmon (flaked)
- 1 Red Capsicum Diced
- 225g Brown Rice
- 1 Zucchini (diced)
- 1 Fennel Bulb, green tops reserved, diced
- 15 Cherry Tomatoes
- 2 Garlic Cloves (crushed)
- 120ml Extra Virgin Olive Oil
- 25g Shelled Raw Pistachios
- 150g Pitted Olives, chopped
- 50g Grated Parmesan
- Handful Chopped Mint
- Handful Chopped Basil
- 1 Lemon (juice only)
- Sea Salt (pinch)
- Pepper (pinch)
This is so yum, would recommend the recipe to everyone
This is absolutely delicious. Making it on a regular basis. So nutritious and so easy. Everyone loves it.
This recipe is amazing, works evertime. I've cooked this for dinner parties and everyone of my guests said wow. Thank you love love love this one. Taste sensation💋
Abso delish. So easy. So tasty. This will become a regular in our house!
It was delicious and I will be cooking it again!!
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.
dennis peter glynn
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T