Spring Pilaf With Salmon & Asparagus

• 2 medium carrots, sliced
• 1 medium sweet yellow pepper, chopped
• 1/4 cup butter
• 1-1/2 cups uncooked long grain rice
• 4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 cups cut fresh asparagus (1-inch pieces)
• 12 ounces fully cooked salmon chunks
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh chives, divided
• 1 teaspoon grated lemon zest

1. Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted.
2. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender.
3. Stir in the salmon, lemon juice, 1 tablespoon chives and lemon zest; heat through. Fluff with a fork. Sprinkle with remaining chives.

carrots, sweet yellow pepper, butter, long grain rice, chicken broth, salt, pepper, fresh asparagus, lemon juice, fresh chives, lemon zest

Taken from www.tasteofhome.com/recipes/spring-pilaf-with-salmon-asparagus/ (may not work)