Kedgeree

Recipe by: Bonnie Tandy Leblang, Joanne Lamb Hayes | from Rice

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

Kedgeree is an English breakfast that originated in India, usually made with kippers. This version uses the more readily available smoked white-fish.

Yield: 6 servings

INGREDIENTS

3 cups cooked Basic Brown Rice or Basic White Rice
¾ pound smoked fish, flaked
¾ cup chopped fresh parsley
3 tablespoons unsalted butter, melted
6 tablespoon half and half
2 to 3 tablespoon curry powder
3 hard-cooked eggs, yolks and whites finely chopped

Directions

• 1. Preheat the oven to 350°F.

• 2. Toss together the rice, fish, and parsley in a 1-quart ovenproof casserole. In a bowl, combine the butter, half-and-half, and curry powder to taste. Pour over the rice mixture. Sprinkle with the chopped eggs.

• 3. Bake in the preheated oven for 30 minutes or until hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include Basic Brown Rice or Basic White Rice. For nutritional information on Basic Brown Rice or Basic White Rice, please follow the link above.

Calories 177kcal (9%)

Calcium 61mg (6%)

Vitamin C 10mg (17%)

Vitamin A 163mcg RAE (5%)

Potassium 368mg

Magnesium 27mg

Protein 17g

Sugar 0g

Fiber 1g

Total Carbohydrate 3g

Cholesterol 145mg (48%)

Sodium 625mg (26%)