Ingredients
SERVES 4
– 300 g black rice
– 240 g salmon diced
– 240 g fresh spinach leaves
– 1 cup milk
– 1 tbsp. buckwheat flour
– 1 medium onion chopped
– salt to taste
– black pepper to taste
– EVO to taste
Directions
Fill a pot with abundant salted water and boil the rice for ab. 40 minutes. Once cooked, drain and set the rice aside. Meanwhile, in a pan, heat some EVO and blond the onion. After a couple of minutes, also add salmon and spinach leaves to the pan and sauté for 3-4 minutes. At this point, start pouring the milk and stir well. Then, after a couple of minutes, also incorporate the flour, while stirring regularly. Finally, transfer the rice onto a serving plate and dress it with the salmon and spinach sauce. Serve immediately.