Brown Rice Kedgeree

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

350g undyed smoked haddock
1 tbsp. coconut oil
1 small onion, finely chopped
1 tsp. curry powder
1/2 teaspoon turmeric
87g brown rice, rinsed
1 tbsp. tomato purée
125g spinach leaves
2 tablespoons of Greek yoghurt
Salt and black pepper
2 hard-boiled eggs, quartered

Kedgeree originates from India and was introduced into Britain as a breakfast dish in the Victorian era. Traditional kedgeree occasionally includes sultanas, creating a range of sweet and salty flavours. This is a protein rich meal with a high fibre content. Haddock is rich in predominantly B Vitamins.

Method

Bring 600ml (1 pint) water to the boil in a large frying pan. Reduce the heat, add the smoked haddock and simmer for 3-4 minutes, until just cooked. Remove the fish, strain the cooking liquid into a bowl and set aside.

Heat the oil in a pan, add the onion and cook over a medium heat for 2-3 minutes, then add the curry powder and turmeric and cook for 2 minutes. Add the rice and tomato purée and stir to mix. Add the reserved cooking liquid and bring to the boil. Cover and simmer for 40-50 minutes until the rice is tender, stirring in the spinach just before the rice is cooked.

Meanwhile, remove and discard the skin and any bones from the haddock and separate into flakes. Stir the yoghurt into the rice, with salt and pepper to taste, then gently mix in the flaked haddock.

Spoon onto a warm serving dish, arrange the eggs on the rice and serve with steamed spinach and kale.

Explore our product range