2250 cal/recipe

Ingredients

• 1 1/2 c (7 1/2 oz) wild rice
• 4 1/2 c vegetable broth
• 3/4 c dried cranberries
• 1/2 c plus 3 tbsp pistachios, divided, roughly chopped
• 1/4 heaping tsp salt
• 1/4 heaping tsp ground black pepper, divided
• 1 lb salmon filets, divided into 4 pieces
• 1/2 tbsp melted butter
• 3/4 tsp celery salt
• 3/4 tsp dry ground mustard
• 1/4 heaping tsp ground allspice

Directions

• In a lidded pot, bring wild rice and broth to a boil and the reduce to a simmer.
• Simmer rice unitl cooked and broth absorbed, about 50 minutes.
• Stir cranberries, 1/2 c pistachios, salt, and half of pepper into cooked rice.
• Cover rice and set aside.
• Heat oven to 400 F.
• Defrost salmon, if frozen.
• Brush salmon with melted butter.
• Mix remaining pepper, celery salt, mustard, and allspice in a small bowl.
• Rub spice mixture onto filets.
• Bake filets until cooked through, about 8 min.
• Top rice with filets and remaining pistachios, and then serve warm.

Note

This recipe works well with most kinds of fish.