RAW BROWN RICE RECIPES
EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES
Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner
Total Time 50 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
Nutrition Facts : Calories 284 calories, FatContent 6.9 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2.3 g salt, FiberContent 1.2 g fibre
HOW TO COOK PERFECT BROWN RICE EVERY TIME - SKINNYTASTE
How to cook perfect brown rice every time? This foolproof method makes perfect brown rice that is never sticky.
Provided by Gina
Categories Side Dish
Total Time 52 minutes
Prep Time 2 minutes
Cook Time 50 minutes
Yield 5
Number Of Ingredients 3
Steps:
- Rinse the rice with cold water for 30 seconds.
- Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
- When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
- Shut the heat off. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice.
- Uncover the rice and fluff with a fork.
Nutrition Facts : ServingSize 3 /4 cup, Calories 128 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, SaturatedFatContent 0.1 g, SodiumContent 700 mg, FiberContent 1 g
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