Ingredients:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup chopped carrot
• 1/3 cup chopped celery
• 1/2 teaspoon salt
• 2 cups water or low-sodium vegetable broth
• 1½ cups milk
• 2½ tablespoons all-purpose flour
• 1 cup precooked brown and/or wild rice
• 5 oz canned salmon, drained and bones and skin removed

Directions:

1. Heat a large saucepan over medium-high heat.
2. Add oil, onion, carrot, celery, and salt and sauté for 4 minutes.
3. Add 2 cups of water or broth and bring to a boil. Reduce heat to medium and cook 8 minutes or until vegetables are tender.
4. Combine milk and flour in a small bowl, stirring with a whisk.
5. Add milk mixture to pan and bring to a boil. Cook 2-3 minutes or until slightly thickened, stirring constantly.
6. Stir in rice and salmon, and cook for 1 minute or until thoroughly heated.
7. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

260 Calories│11g Fat (2.5g Saturated)│27g Carbohydrates│0g Added Sugar│14g Protein│550mg Sodium│3g Fiber