Vegetable kedgeree
Dec 30, 2012 1:00pm- 10 mins preparation
- 10 mins cooking
- Serves 4
Print
Ingredients
Vegetable kedgeree
- 4 eggs, at room temperature
- 1/4 cup flaked almonds
- 1 tablespoon vegetable or olive oil
- 4 green onions, thinly sliced
- 2 teaspoon mild curry powder
- 450 gram packet microwave basmati rice
- 1 1/2 cup frozen pea and corn mix, thawed
- 2 tablespoon chopped flat-leaf parsley
Method
Vegetable kedgeree
- 1Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil, without stirring, for 6 minutes; drain. Cool in cold water. Peel, then quarter.
- 2Meanwhile, heat a large deep frying pan over moderate heat. Add almonds; cook and stir for 2-3 minutes or until lightly toasted. Transfer almonds to a heatproof plate to cool.
- 3Heat oil in pan. Add onion; cook and stir for 1 minute. Add curry powder; cook and stir for 1 minute or until fragrant. Add rice and pea and corn mix; cook and stir for 5 minutes or until heated. Add almonds and parsley. Serve topped with egg.
Notes
For non-vegetarians, add canned tuna or pink salmon to kedgeree.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020