Kedgeree with Autumn Vegetables – Centre For Cancer Nutrition
I first had kedgeree when I was in high school and we made it in a home economics class and it has remained a favourite ever since.
Ingredients
- ⅓ cup medium grain rice
- ¼ tsp ground turmeric
- 500g cooked fish (cod, barramundi, salmon, tinned tuna)
- 2 tbsp butter
- Greens, cooked - Brussel sprouts, kale, spinach, Asian greens, beans etc
- Chilli flakes, to taste - optional
- 1 tsp lemon juice
- Salt & pepper to taste
- 2 eggs, hardboiled
- Fresh parsley, chopped
- Lemon wedges to serve
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