Salmon kedgeree
0
- Prep Time10 min
- Total Time35 min
- Makes4 servings
Ingredients
1 tbsp canola oil
1 onion, chopped
1 cup chopped red bell pepper
1 cup long grain white rice
1 1/2 tsp curry powder
2 cups vegetable broth
2 cups thinly sliced leaves of kale
2 213-g cans salmon
4 hard-cooked eggs, peeled and sliced into wedges
Instructions
HEAT a large saucepan over medium. Add oil, then onion and peppers. Cook until onion starts to soften, 3 min. Stir in rice and curry powder until all grains are well coated, about 1 min. Add broth. Boil, then reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, 15 to 18 min.
REMOVE from heat and stir in kale. Let stand, covered, 5 min. Transfer rice to a platter. Scatter salmon over rice. Arrange eggs over salmon.
Nutrition (per serving)
Calories 445, Protein 33g, Carbohydrates 48g, Fat 14g, Fibre 3g, Sodium 825mg.
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