Fennel Pilaf With Steamed Salmon - cooking recipe

Ingredients

1 1/2 cups jasmine rice
2 tbsp olive oil
1 None onion, finely chopped
1 medium fennel bulb, trimmed and thinly sliced
4 None salmon fillets (4-5 oz each)

Preparation

Wash rice with cold water until water runs clear; drain well.
Combine oil, onion and fennel in 2 1/2-quart rice cooker. Cook, stirring, about 3 mins or until vegetables soften. Stir in rice and 1 1/2 cups water; season and secure lid. Cook 2 mins.
Place fish on top of rice; secure lid. Cook about 8 mins or until cooker automatically switches to KEEP WARM.
Serve fish and rice with lemon wedges.