Brown Rice Kedgeree with Cucumber Raita
Kedgeree is a perfect autumn meal, with a touch of spice while not too heavy. This version includes brown rice that is pre-cooked with stock and turmeric for extra flavour. It also has a high vegetable-to-rice ratio as I am always looking for ways to add more seasonal vegetables to our plates. You could mix it up with different grains such as quinoa or millet. Or, if you have leftover rice (brown or white) to use up, three cups cooked is what you will need, omitting the stock and turmeric.
Ingredients
- ¾ cup brown basmati rice (can use medium or long grain rice)
- 1 ½ cups vegetable or chicken stock
- ½ tsp turmeric powder
- ½ tsp salt
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 tsp mild curry powder
- 2 small zucchini, sliced
- 200 g green beans, cut into 4 cm lengths
- 1 cup fresh or frozen corn kernels
- 2 tbsp water
- 250 g smoked white-fleshed fish, flaked
- cracked pepper to season
- 4 medium-boiled eggs, quartered*
- 12 cherry tomatoes, halved
- fresh coriander leaves to serve
Cucumber Raita
- 4 tbsp natural yoghurt
- ½ cup grated cucumber
- pinch of ground cumin and salt to taste
Instructions
- Combine the brown rice, stock, turmeric, and salt, in a saucepan. Cover with a lid and simmer for around 20 minutes until tunnels appear in the rice (see image below). Remove from the heat, keep the lid on, and leave to steam for 10 minutes. The rice can be prepared ahead of time.
- Make the cucumber raita. In a small bowl, combine the yoghurt and grated cucumber. Season to taste with ground cumin and salt. Cover and chill until ready to serve.
- Heat the olive oil in a large frying pan over a moderate heat. Add the onion and saute for 5 minutes until softened. Add the curry powder, vegetables and water, cover with a lid, and cook for 5-6 minutes until the vegetables are tender. Add the rice and flaked smoked fish, and stir well to combine. Season with pepper to taste.
- Tip the kedgeree onto a serving platter. Top with the quartered eggs, cherry tomatoes and chopped coriander. Serve with cucumber raita on the side.
Notes
*For medium-boiled eggs. Place eggs into a saucepan and cover with cold water. Cover and bring to a boil over a moderate heat. Once boiling remove the lid and cook for 4 minutes. Drain the hot water and cover the eggs with cold water for 5 minutes. Drain and peel the eggs.