Beautiful Brown Rice Kedgeree
There's a few different recipes for kedgeree on the blog now and with good reason - there's loads of different ways of jazzing it up and I personally love eating it when I need something a little heartier but still healthy for lunch.
This particular incarnation uses hot smoked salmon, a lovely, almost sweet flavour that balances nicely with the spices and citrus in the dish. The use of brown rice brings the calories down and the health benefits up and a good amount of green veg gives you another nutrient boost.
Beautiful Brown Rice Kedgeree
Serves 4
Glug vegetable or rapeseed oil
1 onion, finely sliced
1 tsp ground turmeric
1½ tsp curry powder
250g brown rice
1 litre chicken stock
200g frozen peas
100g young leaf spinach
60g full-fat greek yoghurt
4 medium free-range eggs
2 fillets hot-smoked salmon (about 180g), flaked
Juice 2 limes
In a large deep frying pan, heat a glug of oil and add the onion. Fry for 5 minutes, then add the spices. Fry for a further 2 minutes, then add the rice. Cook, stirring regularly with a wooden spoon, for 3-4 minutes, then add 200ml of the stock. Allow the stock to be absorbed, then add half of the remaining stock and simmer for 15 minutes. Add the remaining stock, then simmer for 10 minutes until nearly tender. Stir in the peas, spinach and yoghurt. Simmer for 5-10 minutes more until the rice is tender and the veg are cooked.
Meanwhile, bring a pan of water to the boil. When the rice has 10 minutes of cooking time left, drop the eggs into the water and boil for 5 minutes. Remove them from the pan, run under cold water and peel once they’re cool enough to handle. (Alternatively, poach the eggs until cooked to your liking.)
When the rice is cooked, taste and season, then stir through the lime juice. To serve, top with the flaked salmon and a soft-boiled egg each.
This particular incarnation uses hot smoked salmon, a lovely, almost sweet flavour that balances nicely with the spices and citrus in the dish. The use of brown rice brings the calories down and the health benefits up and a good amount of green veg gives you another nutrient boost.
Beautiful Brown Rice Kedgeree
Serves 4Glug vegetable or rapeseed oil
1 onion, finely sliced
1 tsp ground turmeric
1½ tsp curry powder
250g brown rice
1 litre chicken stock
200g frozen peas
100g young leaf spinach
60g full-fat greek yoghurt
4 medium free-range eggs
2 fillets hot-smoked salmon (about 180g), flaked
Juice 2 limes
In a large deep frying pan, heat a glug of oil and add the onion. Fry for 5 minutes, then add the spices. Fry for a further 2 minutes, then add the rice. Cook, stirring regularly with a wooden spoon, for 3-4 minutes, then add 200ml of the stock. Allow the stock to be absorbed, then add half of the remaining stock and simmer for 15 minutes. Add the remaining stock, then simmer for 10 minutes until nearly tender. Stir in the peas, spinach and yoghurt. Simmer for 5-10 minutes more until the rice is tender and the veg are cooked.
Meanwhile, bring a pan of water to the boil. When the rice has 10 minutes of cooking time left, drop the eggs into the water and boil for 5 minutes. Remove them from the pan, run under cold water and peel once they’re cool enough to handle. (Alternatively, poach the eggs until cooked to your liking.)
When the rice is cooked, taste and season, then stir through the lime juice. To serve, top with the flaked salmon and a soft-boiled egg each.
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