Smoked Coley Rice Salad
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Ingredients
Instructions
To prepare:
  1. Peel and finely dice the onion.
  2. Peel and crush the garlic.
  3. Weigh out the rice.
  4. Make up the stock.
To cook:
  1. Add the onion and garlic to a large lidded pan with the olive oil and heat over a medium heat.
  2. Fry, stirring regularly for 3 minutes until the onion starts to soften.
  3. Lower the heat right down and add in the rice and stir well.
  4. Pour in the stock, stir and cover with the lid. Leave to simmer for 10 minutes.
  5. Meanwhile cut the fish in to bite size pieces.
  6. Have the sugar snap peas to hand.
  7. Once the 10 minutes are up, give the rice mixture a stir and place the fish and sugar snap peas on top. Return the lid and leave to cook for another 5 minutes.
  8. While this is happening cut the tomatoes in to small chunks, I usually do eighths.
  9. Once the 5 minutes are up, check that everything is cooked, then stir through the tomatoes and rocket.
  10. Divide it between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.