Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup cooked chickpeas
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Special equipment needed:
- Large pot with lid
- Mixing spoon
- Cutting board
- Knife
- Small bowl
- Serving dish
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a large pot. Add 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and sauté for 3-4 minutes, or until softened.
3. Add the cumin, coriander, turmeric, smoked paprika, salt, and black pepper to the skillet and stir to combine.
4. Add the frozen peas and chickpeas to the skillet and stir to coat with the spices. Cook for 5-7 minutes, or until the peas are tender and the chickpeas are heated through.
5. Add the cooked rice to the skillet and stir to combine with the peas and chickpeas. Cook for 2-3 minutes, or until heated through.
6. Remove the skillet from the heat and stir in the chopped eggs, parsley, and cilantro.
7. Serve the kedgeree hot, with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 337
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 93mg
Sodium: 365mg
Total Carbohydrates: 57g
Dietary Fiber: 7g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Frozen peas can be substituted with fresh or canned peas.
- Chickpeas can be substituted with any other type of cooked beans.
- Parsley and cilantro can be substituted with any other fresh herbs.
Variations:
- Add diced carrots or bell peppers to the skillet with the onion and garlic.
- Use quinoa instead of rice for a gluten-free option.
- Add raisins or dried cranberries for a sweet and savory flavor.
- Use tofu or tempeh instead of eggs for a vegan option.
Tips and tricks:
- To make hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle.
- To make the rice fluffier, rinse it several times before cooking.
- To save time, use precooked rice or leftover rice from a previous meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kedgeree in a large serving dish and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs
Pairings:
- Naan bread
- Raita
- Chutney
Suggested side dishes:
- Roasted vegetables
- Green salad
- Fruit salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth to the skillet.
- If the spices are too strong, reduce the amount or add more rice to balance the flavor.
Food safety advice:
- Make sure to cook the rice and eggs thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator and reheat to 165°F before eating.
Food history:
Kedgeree is a dish that originated in India during the British colonial era. It was traditionally made with fish, rice, and spices, but has since evolved to include a variety of ingredients, including vegetables and eggs.
Flavor profiles:
The spices in this vegetarian kedgeree give it a warm and earthy flavor, while the peas and chickpeas add a sweet and nutty taste. The eggs and fresh herbs add a fresh and savory note.
Serving suggestions:
Serve this vegetarian kedgeree as a main dish for lunch or dinner. It can also be served as a side dish or appetizer.
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Region: Indian