Ingredients with Measurements:
- 1 cup of basmati rice
- 2 cups of water
- 4 slices of bacon, diced
- 1 onion, chopped
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 hard-boiled eggs, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh cilantro, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large pot, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover and simmer for 18-20 minutes or until the rice is cooked.
3. In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until softened.
5. Add the turmeric, cumin, coriander, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
6. Add the cooked rice to the skillet and stir to combine with the onion and spice mixture.
7. Add the chopped hard-boiled eggs, cooked bacon, chopped parsley, and chopped cilantro to the skillet. Stir to combine.
8. Serve the kedgeree with bacon hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat for cooking rice, medium heat for cooking bacon and onion.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 9g
Saturated fat: 3g
Cholesterol: 110mg
Sodium: 800mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Smoked salmon or smoked haddock can be used instead of bacon.
- Fresh mint can be used instead of cilantro.
Variations:
- Add diced bell peppers or peas for extra color and flavor.
- Use quinoa instead of rice for a gluten-free option.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Add a splash of water if the rice is too dry.
- Cook the bacon until crispy for maximum flavor.
Storage instructions:
Store any leftover kedgeree with bacon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kedgeree with bacon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kedgeree with bacon in a large bowl or on individual plates. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges, or sliced avocado.
Pairings:
Serve the kedgeree with bacon with a side of naan bread or pita bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.
Food safety advice:
- Cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftover kedgeree with bacon in the refrigerator for up to 3 days.
Food history:
Kedgeree is a dish that originated in India during the British colonial period. It was traditionally made with rice, smoked fish, and spices. The addition of bacon is a modern twist on the classic recipe.
Flavor profiles:
The kedgeree with bacon has a savory and slightly smoky flavor from the bacon and spices. The fresh herbs and lemon add a bright and zesty note.
Serving suggestions:
Serve the kedgeree with bacon as a main dish for breakfast, lunch, or dinner. It can also be served as a side dish or appetizer.
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Region: British