Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas
- 2 cups fresh spinach leaves
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Medium-sized skillet
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
2. In a medium-sized skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the cumin seeds, coriander seeds, turmeric powder, smoked paprika, salt, black pepper, and cayenne pepper to the skillet. Cook for 1-2 minutes, or until fragrant.
4. Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes, or until fragrant.
5. Add the frozen peas and fresh spinach leaves to the skillet. Cook for 2-3 minutes, or until the spinach is wilted and the peas are heated through.
6. Add the cooked rice to the skillet and stir to combine with the vegetable mixture.
7. Add the chopped hard-boiled eggs and fresh cilantro to the skillet. Stir to combine.
8. Serve the kedgeree with spinach hot, garnished with lemon wedges.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 7g
Saturated Fat: 1g
Cholesterol: 93mg
Sodium: 640mg
Carbohydrates: 53g
Fiber: 4g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Fresh peas can be used instead of frozen peas.
- Fresh parsley can be used instead of cilantro.
- Lime wedges can be used instead of lemon wedges.
Variations:
- Add cooked shrimp or chicken to the kedgeree for extra protein.
- Use different spices, such as curry powder or garam masala, to change the flavor profile.
- Add chopped tomatoes or bell peppers for extra vegetables.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- Use a fork to fluff the rice after it has finished cooking.
- Cook the eggs ahead of time to save time during preparation.
- Use leftover rice to make this recipe even quicker.
Storage instructions:
Store leftover kedgeree with spinach in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kedgeree with spinach in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kedgeree with spinach in a large bowl or on individual plates. Garnish with lemon wedges and fresh cilantro.
Garnishes:
- Lemon wedges
- Fresh cilantro
- Chopped scallions
- Toasted almonds
Pairings:
- Naan bread
- Raita
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Lentil soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth to moisten it.
- If the kedgeree is too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
- Make sure the eggs are cooked thoroughly before adding them to the recipe.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kedgeree is a dish that originated in India and was brought to the United Kingdom during the colonial era. It was traditionally made with smoked haddock, rice, and eggs, but has since evolved to include a variety of ingredients.
Flavor profiles:
This recipe has a warm and spicy flavor profile, with notes of cumin, coriander, and turmeric. The spinach and peas add a fresh and vibrant element to the dish.
Serving suggestions:
Serve this dish for breakfast, lunch, or dinner. It is a versatile recipe that can be enjoyed any time of day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian