Salmon & Vegetable Curry with Saffron Rice

For the rice~

2 cups uncooked jasmine rice
5 cups chicken or vegetable stock
2 tablespoons butter
a pinch of saffron threads

For the curry~

3 tablespoons coconut oil
1 large onion, chopped
10 cups frozen Normandy vegetable blend (Wal-mart or Costco carries this in big bags)
4 wild Alaskan salmon burgers, thawed (I get mine at Costco)
2 cans regular coconut milk
Curry power to taste
Salt to taste

1. Combine the rice, water, chicken stock, butter and saffron threads. Bring to a boil and then simmer on low with the lid on, stirring once or twice, until all the liquid is absorbed and the rice is tender.

2. While the rice is cooking, heat the coconut oil in a large wok. Add in the chopped onion and frozen vegetables.

3. Cook vegetables until somewhat soft, about 30 minutes, breaking up the bigger pieces with your utensil.

4. Defrost the salmon burgers in the microwave, chop up and add to the vegetables.

5. When salmon is thoroughly cooked, add in the coconut milk, curry and salt to taste. Start with 1 tablespoon of curry powder and then go from there.

6. Bring mixture to a boil and then turn off the heat.

7. Serve immediately over rice.