- 2 cups vegetable broth
- 1 cup Basmati rice
- 1/2 small onion, chopped
- 1 (14.75 ounce) can salmon, drained and flaked
- 1/2 cup frozen mixed vegetables, thawed
- 1 teaspoon lemon pepper
- 1 teaspoon salt-free garlic and herb seasoning blend
- 1 tablespoon olive oil
- 1/4 cup dry bread crumbs for topping
- 1 pinch paprika
- Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11×7 inch baking dish with the olive oil.
- When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
- Cover with foil and bake in a preheated oven for 20 to 30 minutes.