Kitchen Table: Tomato Salmon Rice with Cucumbers

| December/January 1998

Recipe by Rita Pentenrieder from Highland Lakes, New Jersey

This savory dish pleases twice: first with its aroma and then with its delicious taste.

• 1 1/2 cups raw brown rice, washed
• 4 cups canned tomatoes and liquid
• 1 medium onion
• 1 bay leaf
• 1 teaspoon dried basil
• 1/2 teaspoon dried red pepper flakes, or to taste
• 1 pound fresh cubed salmon
• 1 cucumber, peeled and cubed

1. Simmer all the ingredients except the salmon and cucumber, covered, for 35 minutes.

2. Remove the bay leaf and onion and add the salmon and cucumber.

3. Cook for 10 minutes longer or until the salmon is opaque and the mixture is thick, not soupy.

4. Serve with warm buttered pumpernickel bagels and crisp celery sticks.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter