Kedgeree - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Small onion, finely chopped | |
| 1 | cup | Long-grain white rice |
| 1 | tablespoon | Curry powder |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
| 5 | Hard-cooked eggs, chopped | |
| ½ | pounds | Sliced smoked salmon, cut into julienne strips |
| ¼ | cup | Lemon juice |
| ¼ | cup | Chopped fresh parsley leaves |
Directions
1. In large skillet, melt butter over medi- um heat. Add onion, rice, and curry powder; saute 6 minutes.
2. Stir in water, salt, and pepper; heat to boiling over high heat.
Reduce heat to low; cook, covered, 15 minutes or until all water is absorbed and rice is tender.
3. With fork, stir in eggs, half the salmon, the lemon juice, and parsley. Spoon onto serving platter and top with remaining salmon.
Serve as part of an Irish breakfast buffet.
Nutrition information per serving-protein: 15 grams; fat: 10 grams; carbohydrate: 27 grams; fiber: 1 gram; sodium: 565 milligrams; cholesterol: 193 milligrams; calories: 260.
Country Living/March/94 Scanned & fixed by DP & GG