40g wild rice
1 large onion, finely chopped
60g basmati rice
1 litre fish stock
125g waxy potatoes (eg Charlotte), peeled and cut into small chunks (about 2.5 cm square)
125g asparagus spears
170ml tub double cream
350g smoked salmon fillets, skinned and cut into chunks
150g scallops, halved horizontally if the scallops are big
2½ tbsp chopped dill
Nova Scotia chowder
40g wild rice
1. Put the wild rice in a small saucepan on its own and cover with water. (It takes longer to cook than white rice and doesn’t absorb flavours that well so is best to cook it on its own. It will take about 35 minutes – it never softens like regular rice and retains its nuttiness.)
2. Heat the butter in a saucepan and sauté the chopped onion until soft but not coloured (about 12 minutes). Add the basmati rice and stock and bring to the boil. Season lightly. Reduce to a medium heat and leave to simmer for 10 minutes. Add the potatoes and continue to cook until both the potatoes and the rice are tender (about 15 minutes). Meanwhile, steam the asparagus for 3-4 minutes (they should feel tender when picked with the tip of a knife).
3. Add the cream to the stock, rice and potatoes and bring to the boil. Reduce the heat to a simmer and add the salmon and scallops. Simmer very gently until the fish is just cooked through (about 4–5 minutes). Drain the wild rice, rinse it under boiling water, add to the pan with the asparagus and dill and heat through. Check the seasoning and serve.
- Preparation time: 35 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 15 minutes
Typical values per serving:
Average user rating Based on 4 ratings
This recipe was first published in Fri May 31 15:30:36 BST 2013.