Meat Lite: Smoky Kedgeree, With or Without Fish

Name: Meat Lite: Smoky Kedgeree, With or Without Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, British, Scottish, European
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 4 servings Coarse salt; 2 Tbsps curry powder (mild or hot); 4 eggs; 118 milliliters loosely packed parsley, chopped; 1 teaspoon smoked paprika; 113 grams smoked trout (optional); 1 small sweet onion, diced small; 710 milliliters water or vegetable broth; 355 milliliters long grain white rice

You can never have too many main course recipes, so give Meat Lite: Smoky Kedgeree, With or Without Fish From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up onion, trout, paprika, and a few other things to make it today. This recipe is typical of Scottish cuisine.

Instructions

Melt the butter in a medium pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onions and sweat them for about 5 minutes.

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Onion

Add the rice, curry and paprika and stir to combine and coat the rice.

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Paprika

Curry Powder

Rice

Add the water and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 25 minutes.

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Water

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Pot

While the rice simmers, put the eggs in a small pot and cover with cold water. Bring to a boil for about 7 minutes. Turn off heat and let the eggs sit in the hot water for an additional 2 to 3 minutes. Rinse under cold water and shell while the eggs are still warm.

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Water

Egg

Rice

Equipment you will use

Pot

Remove the rice from the heat and let sit in the covered pot for an additional 5 minutes. Flake the fish into large pieces and stir into the hot rice to warm through. Stir in the chopped parsley.Season to taste with salt and pepper, and additional butter, if desired.

Ingredients you will need

Salt And Pepper