king salmon w/ scow chow & hot paprika sauce

to make scow chow:

1 cup "scow chow"
~ equal parts millet, quinoa, red lentils, brown rice, wild rice
11/2 - 2 cups vegetable stock
~in a non stick pot with lid, combine scow chow & stock. bring to a boil on high heat, once boiling, turn heat to low, cover & leave the hell alone for about 30 minutes. waiting for the liquid to be absorbed.
remember, want great rice? don't bug it, don't keep peaking, stirring and asking it when it will be done. keep it covered & give it time.

to make raw veggie mix for scow chow:

4 mini red, yellow & orange sweet bell peppers (or 1 large bell pepper) seeded & chopped
1 small ciopinni (sp) onion, chopped
1 small head of broccoli, chopped
1/2 head of very, very small red cabbage, about 2 cups sliced very thinly
~combine all veggies in a bowl, drizzle a little olive oil, sea salt & pepper to taste & set aside

to make hot paprika sauce:

yields a little over a cup, good for two
2 tbls butter
2 tbls flour
1 1/4 cups warm vegetable stock
1/4 tsp hot paprika or cayenne pepper
1 tsp sweet paprika
sea salt
2 tbls heavy cream or whole milk

~melt butter in medium sized sauce pan with a heavy bottom on low heat
~whisk in flour & cook roux for several minutes on very low heat, until golden brown...do not burn
~stir in stock & keep cooking until thick
~add in spices & cream, gently simmer & stir often for about 20 minutes

stir the veggies into the scow chow JUST before serving. place pan seared salmon atop & drizzled paprika sauce around the plate & on the fish.