Name: Three-grain Kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 100 g rice brown; 100 g pearl barley; 100 g lentils brown; 220 g onion chopped; 10 ml turmeric; 15 ml curry powder; 250 ml stock fish or chicken, homemade; 30 ml lemon zest only; 500 g fish hake, cubed; 3 eggs hard-boiled; 65 ml fresh coriander or parsley, chopped; 3 ml spread low fat; 30 ml lemon juice only (to taste); 10 ml masala fish

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Ingredients (14)

100 g	rice — brown
100 g	pearl barley
100 g	lentils — brown
220 g	onion — chopped
10 ml	turmeric
15 ml	curry powder
250 ml	stock — fish or chicken, homemade
30 ml	lemon — zest only
500 g	fish — hake, cubed
3	eggs — hard-boiled
65 ml	fresh coriander — or parsley, chopped
3 ml	spread — low fat
30 ml	lemon — juice only (to taste)
10 ml	masala — fish

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Method:

Cook the rice, barley and lentils separately according to instructions. Season to taste with no salt seasonings like salt and pepper and set aside.

Heat a large saucepan and spray with non-stick spray. Add onion, turmeric and curry. Sauté until onion is translucent. Add the stock and lemon rind and cook on high without a lid for 10 minutes or until stock is reduced by a third.

Add the fish and simmer for 2 minutes. Add the cooked rice, barley, lentils and the rest of the ingredients. Gently mix with a fork, cover and allow to steam for 3 – 5 minutes. Garnish to taste and serve with mixed sambals and a green salad.

Reprinted with permission of I Love Cooking. To see more
recipes, click here.