Prep time: 10 minutes
Cook time: 25 minutes
240g Tilda Basmati & Wild rice
1 tbsp olive oil
500g salmon fillet, cubed
200g button mushrooms
125g asparagus tips, cut into 3cm pieces
200g low fat cream cheese
100ml semi skimmed milk
1 tsp smoked paprika
20g pack chives, chopped
Cook the rice in boiling water for 25 minutes, drain.
Heat the oil in a frying pan and fry the salmon and mushrooms for 3-4 minutes, add the asparagus and fry for 2 minutes.
Stir in the cream cheese, milk and paprika and cook for 1-2 minutes. Season to taste.
Mix the chives into the rice and serve with the salmon stroganoff.
Cooks tip: For a healthy option, use Tilda Wholegrain rice and use extra light cream cheese