Best Lentils And Rice Kedgeree Recipes

JANE GARMEY'S KEDGEREE

Jane Garmey's Kedgeree image

Provided by Craig Claiborne

Time 35m

Yield Two servings

Number Of Ingredients 9

Ingredients

1/2 pound smoked haddock fillets
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onions
1/2 cup long-grain rice
1 tablespoon curry powder or less, according to taste
1 tablespoon unsalted butter
1 large hard-cooked egg, chopped
1/4 cup finely chopped parsley
2 thin lemon slices

Steps:

Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams

LENTILS AND RICE (KEDGEREE)

Lentils and Rice (Kedgeree) image

Make and share this Lentils and Rice (Kedgeree) recipe from Food.com.

Provided by CJAY8248

Categories Indian

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

Ingredients

8 peppercorns
8 cardamom seeds (the black ones inside the white pod)
1 bay leaf
1 piece gingerroot
8 cups lentils
1 large onion, thinly sliced
1 cup raw rice
2 tablespoons oil or 2 tablespoons butter

Steps:

Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.

Nutrition Facts : Calories 353.1, Fat 4.3, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 60.6, Fiber 16.6, Sugar 4.4, Protein 19.6