Brown rice kedgeree with smoked haddock and peas
A lighter take on the Victorian classic, made with nutty brown rice, smoked haddock, peas and soft boiled eggs.
- Time40 min
- LevelMedium
- Costabout £1.80 a head
Ingredients
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Method
- 1
Cook the brown rice in plenty of boiling water for 25 minutes, then drain.
25 min - 2
Meanwhile, put the haddock in a wide pan with the milk. Bring to a gentle simmer and poach for 6 minutes, until it flakes easily. Lift out, flake the fish and discard the skin.
6 min - 3
Boil the eggs for 7 minutes, cool in cold water, then peel and quarter.
7 min - 4
Heat the oil in a large pan and cook the onion for 6 minutes until soft. Add the curry powder and stir for 1 minute.
6 min - 5
Stir in the rice, peas and a splash of the poaching milk. Heat for 3 minutes until the peas are hot.
3 min - 6
Fold in the fish and parsley, top with the eggs and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.