Three-grain Kedgeree

Recipe from: 17 January 2013
kedgeree

Ingredients 14
Servings 4
Time 00:10

Ingredients

  • 100
    g
    brown rice
  • 100
    g
    pearl barley
  • 100
    g
    brown lentils
  • 220
    g
    onion - chopped
  • 10
    ml
    turmeric
  • 15
    ml
    curry powder
  • 250
    ml
    reduced salt or home-made fish or chicken stock
  • 30
    ml
    grated lemon rind (or to taste)
  • 500
    g
    Sea Harvest Cape Whiting Hake Steaks - cut in 1 cm cubes
  • 3
    hardboiled eggs - chopped coarsely
  • 65
    ml
    coriander leaves or flat-leaf parsley - chopped coarsely
  • 3
    ml
    low-fat spread
  • 30
    ml
    lemon juice (or to taste)
  • 10
    ml
    fish masala
 

Method

00:25
 
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.

 

Read more on: recipe  |  sauté  |  fish and seafood  |  grains  |  classic
 

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