Ingredients
2 bunches fresh asparagus, ends broken & sliced
1½ cups frozen baby peas
500 g rice
2 x 210 cans no-salt pink salmon, flaked
130 g baby spinach
1 tsp fine grated lemon zest
1 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
Directions
Cook asparagus and peas in a large saucepan of boiling water until just tender then drain well but save the water.
Cook the rice using water from the asparagus & peas and more water as needed. Place rice, vegetables, salmon (save the oil) and spinach in a large bowl. Place lemon zest & juice, salmon oil, SIDS CRAZY LEMON and a pinch of sugar in a small bowl and whisk to combine. Add to warm rice and gently toss to combine then serve.
