Candida Diet Friendly Garlic-Dill Yogurt Wild Rice Pilaf with Salmon & Spinach
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp salt
- 5 oz baby spinach
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the garlic-dill yogurt sauce
- ¾ cup plain whole-milk yogurt
- 1 clove garlic, finely grated
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large saucepan, heat 1 tbsp olive oil over medium heat until shimmering. Add the 3 minced garlic cloves and cook, stirring, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
- 2
Add the rinsed wild rice, turmeric, and 1/2 tsp salt to the saucepan and stir to coat the rice in the oil and spices. Pour in the chicken broth and bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook until the rice is tender and the grains have begun to split open, 45–50 minutes.
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