How to cook
Wash the rice without soaking it in water. Heat a a little oil in a wide frying pan and fry the basil leaves with the crushed garlic. Once the garlic is lightly browned, remove the basil and add the chopped onions.
Allow to soften and add the peas. A few minutes later, add the rice and braise. Pour in the white wine and let it evaporate. Add salt and pepper to taste and the pre-sliced salmon. Top up with 3 cups of hot water several times, stirring regularly, to prevent the rice from sticking.
Serve warm, sprinkled with a little chopped parsley.