"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Kedgeree Recipe

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This recipe for Kedgeree, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rasberry

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked long grain basmati rice or brown rice
chicken stock (to cook rice and lentils)
1/2 cup dried lentils
1 can kipper steaks
2 large eggs boiled and sliced
2 tbsp. unsalted butter
1 small onion peeled and finely chopped
1 tsp. curry powder homage to the Indian roots of this dish
1/2 tsp. nutmeg grated
1 pinch ground pepper to taste
2 tbsp. fresh parsley to garnish

Directions:
Directions:
Cook two cups of rice and 1/2 cup lentils in chicken stock until done.

Using a large frying pan, melt the butter, then sweat the onions on mid/low heat.

Add the rice and lentils and heat up. You don't want to brown it as it will dry out your dish. You may wish to add some chicken stock if your rice has dried out in the fridge.

When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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