Grilled Salmon All Bran Pilaf

Serves: 3

Preparation time:  5 minutes

Cooking time: 25  minutes

Ingredients

• 3/4 cup brown rice
• 1/4 cup black or wild rice
• 1 1/2 cups veggie stock
• 2 cups of mixed chopped veggies (carrot, squash, zucchini, mushrooms)
• 2 tablespoons chopped celery
• 1 clove garlic, crushed
• 1/2 teaspoon curry powder
• 1 cup Kellogg’s® All Bran®
• 4 tablespoons chopped parsley
• 3 portions salmon
• A dash of oil

Dressing

• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt
• Pepper

Method

1. Place rice and stock in a saucepan and cook covered on a low heat. Once all of the liquid has been absorbed, keep the pot covered whilst preparing the rest of the dish, and the rice will keep cooking off the heat.
2. In a small saucepan, fry garlic, curry powder, celery and chopped veggies with a dash of olive oil for one minute.
3. Grill the salmon to your liking and serve on top of the rice pilaf with a wedge of lemon.
4. Toss through the rice mixture adding the chopped parsley and All Bran®.
5. Whisk the dressing ingredients together and drizzle over the salmon and rice.

Recipe kindly provided by Kellogg’s X Kawa Cereal Café in Sydney – for more recipes visit the Kellogg’s Open for Breakfast website.