corn, fresh, frozen or canned (drained and rinsed)
16-ounce can pink salmon, drained (and skin removed, if desired)
to 3 cups cooked wild rice or wild rice mix, heated
chopped parsley (optional)
lemon slices (optional)
In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.
Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.
Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
Place ¼ to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.
Refrigerate leftovers within 2 hours.
Serve stew over other cooked whole grains such as brown rice or quinoa.
Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.
1 cup stew + 1/4 to 1/3 cup rice
15 to 20 minutes
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.