Kedgeree
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
pound |
smoked haddock |
|
2 |
cups |
basmati rice -- cooked |
|
2 |
whole |
eggs -- hard boiled |
|
3 |
whole |
green onions -- minced |
|
1 |
tablespoon |
unsalted butter |
|
1 |
teaspoon |
homemade curry powder -- see recipe |
|
1/2 |
teaspoon |
ground nutmeg |
| Heat oven to 325°F. Cover the haddock with boiling water and let poach for 10 minutes. Remove from water and flake the fish. Melt butter on medium in small skillet. Add onions and curry powder. Cook for a couple of minutes or until onions soften. Mix rice, onions, chopped eggs, nutmeg, and haddock together. Place is a casserole dish and cook in oven for 10 minutes. Notes: You can use store bought curry powder. Makes 4 servings. |
| Per Serving: 443 Calories; 8g Fat (16.7% calories from fat); 26g Protein; 65g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 531mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fat. |