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1
Heat a heavy bottomed pot or Dutch oven over medium-high heat.
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2
Add olive oil and butter and melt.
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3
Add chopped onion and saute for about 5 minutes until softened.
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4
Add rice and saute for another 2-3 minutes to toast the rice.
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5
Meanwhile, pour coconut milk and vegetable broth into a small saucepan, stir together and keep warm over low-medium heat.
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6
Once rice is toasted, turn heat down to medium and ladle in the coconut milk mixture until just covering the rice and onions.
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7
Cook until liquid is absorbed by the rice.
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8
Slowly continue ladling in the liquid (add only a ladle full at a time and wait until its absorbed before adding more) to cook the rice as it absorbs it.
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9
While rice cooks, combine basil, spinach and 2 tablespoons of the coconut milk mixture in a food processor and pulse until combined.
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10
Set aside.
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11
Once rice is fully cooked and you have used up all the coconut milk/vegetable broth mixture, add the spinach mixture, turmeric and salt and pepper to taste.
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12
Stir to combine and heat through.
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13
Lastly, stir in salmon and heat until its heated through.
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14
Then serve it and garnish with additional basil.
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15
Notes: Salmon could easily be replaced with chicken or other meat or left out entirely for a lighter vegetarian version.
