LEMON-THYME BROWN RICE AND SALMON

"Turn this into a vegetarian entree by substituting canned chickpeas (rinsed and drained) for the salmon."

cooking spray
3 to 4 lettuce leaves (use leaf lettuce, not iceberg)
1 1/4 pounds boneless, skinless salmon fillet, cut into 4 equal fillets*
2 teaspoons extra virgin olive oil
2 sprigs fresh thyme
1 tablespoon unsalted butter
4 tablespoons finely chopped onion
2 cloves garlic, minced
1 1/2 (rice cooker) cups brown rice, rinsed and drained**
4 teaspoons finely chopped lemon zest, divided use
1 teaspoon thyme
1 teaspoon kosher salt
3 1/2 cups water (or half water, half chicken stock)
1/2 cup halved grape tomatoes
1/2 cup chopped green pepper (1/2-inch dice)
1/2 cup chopped red bell pepper (1/2-inch dice)
lemon wedges/lemon slices

Lightly coat the steamer insert with cooking spray. Line with lettuce leaves. Arrange the salmon fillets in the lettuce lined steamer insert in a single layer and top with fresh thyme sprigs; reserve.

Place rice cooking bowl in rice cooker. Add butter. Cover and turn on, let heat for 30 – 40 seconds. Stir in shallot, and garlic; cover and cook 30 seconds.

Add rinsed and drained rice, 2 teaspoons lemon zest and dill. Stir to coat. Add water. Cover and cook for 40 minutes.

Place filled steamer insert above rice and cover. Continue to cook until Rice Cooker switches to "Keep Warm" setting, about 10 to 12 minutes longer.

Place tomatoes and peppers on top of rice and let stand on Keep Warm for 10 minutes.

To serve, stir tomatoes and peppers into rice. Place rice mixture on warmed plates and top with a steamed salmon fillet. Sprinkle with remaining lemon zest and serve with a wedge of lemon.

*You may use sea scallops in place of the salmon. Remove the tough muscle from the side of each scallop and toss scallops in olive oil.

**Your rice cooker cup equals 6-ounces (12 tablespoons
or 3/4 of a standard 1-cup measure) measuring cup.

Makes 4 entree servings
Source: Cuisinart 8-cup rice cooker manual