Advertisement

Salmon kedgeree

0

  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Chatelaine Triple Tested

Ingredients

  • 1 tbsp canola oil

  • 1 onion, chopped

  • 1 cup chopped red bell pepper

  • 1 cup long grain white rice

  • 1 1/2 tsp curry powder

  • 2 cups vegetable broth

  • 2 cups thinly sliced leaves of kale

  • 2 213-g cans salmon

  • 4 hard-cooked eggs, peeled and sliced into wedges

Instructions

  • HEAT a large saucepan over medium. Add oil, then onion and peppers. Cook until onion starts to soften, 3 min. Stir in rice and curry powder until all grains are well coated, about 1 min. Add broth. Boil, then reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, 15 to 18 min.

  • REMOVE from heat and stir in kale. Let stand, covered, 5 min. Transfer rice to a platter. Scatter salmon over rice. Arrange eggs over salmon.


Nutrition (per serving)

Calories 445, Protein 33g, Carbohydrates 48g, Fat 14g, Fibre 3g, Sodium 825mg.

Advertisement
Advertisement