1/2 cup finely chopped onion
1 garlic clove, minced
1 1/4 cups long grain rice
1/2 teaspoon ground cumin
1/2 teaspoon organic turmeric
1/2 teaspoon organic cayenne powder
3 3/4 cups organic chicken broth (or 2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water)
3/4 cup frozen peas
2 bunches asparagus, woody ends trimmed, cut into 2-inch lengths
1 tablespoon chopped fresh parsley and/or mint
Sea salt and organic black pepper to taste
2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired
1. Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks; set aside.
2. Heat olive oil in a large frying pan. Add onion and garlic; cook over medium heat for 5‒6 minutes until onion is browned.
3. Stir in rice, cumin, cayenne, and turmeric. Cook, uncovered, stirring occasionally for another 2‒3 minutes.
4. Pour in stock and reserved salmon liquid, bring to a boil, then reduce heat and simmer gently for 15‒20 minutes until the rice is tender and the liquid is absorbed.
5. Gently stir peas, asparagus, and salmon into the rice (try to avoid breaking up the chunks of salmon) and cook for a minute or two. As needed, let the pan stand, covered, for 3 minutes to fully cook the asparagus.
6. Fold in parsley and season with salt and pepper to taste. Serve sprinkled with grated cheese.