This Anglo/Indian dish uses the gentle spices – ginger and turmeric- which have a soothing effect on the gut. Spring onion tops give the flavour of onions without the symptoms. This is a lovely brunch or light super dish. This version of kedgeree does not contain raisins which are high in fermentable carbohydrates.
Health Benefits – Low in fermentable carbohydrates and high in antioxidant
Prep: 1 hour | Cooking time: 30 Minutes | Servings: 4
3 tbsp olive oil
leaves from 6 spring onion, finely chopped
½ tsp ground turmeric
1cm length of fresh ginger, grated
175g basmati and wild rice mixed
200g smoked , un-dyed haddock
salt and pepper to taste
chopped fresh coriander leaves
- Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops.
- Add the ginger and turmeric followed by the rice.
- Stir well and add twice the volume of water to rice and a good pinch of salt.
- Bring to the boil, reduce to a simmer and cover with a lid.
- Cook for 20 minutes without disturbing the rice.
- Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid.
- Cook gently for 5 minutes.
- Meanwhile place eggs in cold water and bring to the boil.
- Reduce heat slightly and boil the eggs for 6 minutes.
- Allow the eggs to cool, peel and cut into quarters.
- Scatter the chopped coriander over the kedgeree before serving.
- Serve with pineapple, lime and red pepper relish (see below).
|Per portion (56g)
|Per 100 g
Created on 13 Feb, 2021.Print