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Killer Kedgeree Bowl with Crunchy Pepita Sprinkle

By Meg Yonson

I Quit Sugar 8WP recipe: Killer Kedgeree Bowl with Crunchy Pepita Topping
  • 2 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar 8WP recipe: Killer Kedgeree Bowl with Crunchy Pepita Topping

A quirky twist on a classic kedgeree that combines brown rice, plenty of spice and a crunchy pepita sprinkle.  

Servings: 2
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 2 tablespoons pepitas.
  • 1/2 cup uncooked Basmati rice (brown or white).
  • 20 g butter.
  • 1 small (100g) brown onion, finely diced.
  • 1 small (100g) carrot, grated.
  • 1 cm piece of fresh ginger, minced.
  • 1/2 teaspoon turmeric, ground.
  • 1 teaspoon curry powder.
  • 1/2 teaspoon cardamom, ground.
  • 1 teaspoon wholegrain mustard.
  • 1 cup chicken stock.
  • 1 egg.
  • 2 cups baby spinach leaves.
  • 125 g tinned mackerel, haddock or tuna.
  • 1 spring onion, finely sliced (optional).

Directions

1. Add pepitas to a deep frying pan on medium heat and lightly toast on both sides. Set aside.

2. Cook rice according to packet instructions until light and fluffy. Set aside.

3. On a low-medium heat, melt the butter in the same deep frying pan as you cooked the pepitas in, and cook the onion and carrot for 5 minutes, until softened. Add the spices, mustard and rice and cook for another minute until fragrant.

4. Stir in the chicken stock, bring to the boil and simmer for 10 minutes.

5 . Whilst the rice is simmering, boil the egg. Fill a saucepan with water and bring to a gentle boil. Add egg and cook for 6 minutes and 40 seconds for hard boiled eggs. Once cooked, plunge into cold water to stop the cooking process and peel the shell off. Slice egg in half.

6. After the rice mixture has reduced add the spinach leaves in the last minute. Separate mixture between a bowl for dinner and a container for lunch tomorrow. Serve each with half of the tinned fish, half the boiled egg, half of the toasted pepitas and half of the sliced spring onion.


Note

Dairy-free option: Use olive oil instead of butter

A quirky twist on a classic kedgeree that combines brown rice, plenty of spice and a crunchy pepita sprinkle.

Ingredients

  • 2 tablespoons pepitas.
  • 1/2 cup uncooked Basmati rice (brown or white).
  • 20 g butter.
  • 1 small (100g) brown onion, finely diced.
  • 1 small (100g) carrot, grated.
  • 1 cm piece of fresh ginger, minced.
  • 1/2 teaspoon turmeric, ground.
  • 1 teaspoon curry powder.
  • 1/2 teaspoon cardamom, ground.
  • 1 teaspoon wholegrain mustard.
  • 1 cup chicken stock.
  • 1 egg.
  • 2 cups baby spinach leaves.
  • 125 g tinned mackerel, haddock or tuna.
  • 1 spring onion, finely sliced (optional).

Directions

1. Add pepitas to a deep frying pan on medium heat and lightly toast on both sides. Set aside.

2. Cook rice according to packet instructions until light and fluffy. Set aside.

3. On a low-medium heat, melt the butter in the same deep frying pan as you cooked the pepitas in, and cook the onion and carrot for 5 minutes, until softened. Add the spices, mustard and rice and cook for another minute until fragrant.

4. Stir in the chicken stock, bring to the boil and simmer for 10 minutes.

5 . Whilst the rice is simmering, boil the egg. Fill a saucepan with water and bring to a gentle boil. Add egg and cook for 6 minutes and 40 seconds for hard boiled eggs. Once cooked, plunge into cold water to stop the cooking process and peel the shell off. Slice egg in half.

6. After the rice mixture has reduced add the spinach leaves in the last minute. Separate mixture between a bowl for dinner and a container for lunch tomorrow. Serve each with half of the tinned fish, half the boiled egg, half of the toasted pepitas and half of the sliced spring onion.
Note

Dairy-free option: Use olive oil instead of butter