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Kedgeree is a British breakfast dish traditionally made from curried rice, smoked haddock, hard-boiled eggs, butter and/or cream, and fresh parsley. This version omits the fish and dairy, making it perfect for pantry cooking. This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
1 cup white rice
1 and 3/4 cups water
1 bay leaf
2–3 large eggs
3 medium carrots, sliced about 3/4-inch thick (about 1 cup)
2 tablespoons Gefen Olive Oil
1 large onion, chopped
1 tablespoon curry powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cardamom (or 4 whole cardamom pods)
1 cup cut-up cherry tomatoes
1/2 cup thawed frozen peas
2 tablespoons Heaven & Earth Lemon Juice
2 tablespoons chopped fresh parsley
Place the rice in a saucepan, cover with the water and bring to a boil over high heat. Boil for one minute, stir with a fork, place bay leaf on top, turn the heat to low, cover the pan and cook for 18 minutes or until all the water has been absorbed. Remove and discard the bay leaf and set the pan aside off heat.
Cook the eggs in simmering water for about 10 minutes, or until cooked through. Peel, cut into quarters and set aside.
Cook the carrots in boiling water for about five minutes or until tender. Drain and set aside.
Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for two to three minutes or until softened. Add the curry powder, salt and cardamom, cover the pan and cook for five to six minutes or until the pieces are golden.
Add the tomatoes and cook for another one to two minutes.
Add the rice to the pan. Stir to distribute the ingredients evenly. Add the carrots, peas and lemon juice and cook for three to four minutes, stirring occasionally, until the ingredients are hot.
Spoon into a serving bowl. Place the quartered eggs around the bowl. Sprinkle with parsley and serve.
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