Salmon, Lentil & Rice Kedgeree

Salmon, Lentil & Rice Kedgeree
Salmon, Lentil & Rice Kedgeree

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    c brown lentils

  • 1

    1" cinnamon stick

  • 1

    c basmati rice

  • Kosher salt

  • 2

    oz. butter

  • 1

    large yellow onion, finely chopped

  • 1

    medium jalapeno, finely chopped

  • 1 1/2

    tbsp curry powder

  • 1

    tbsp minced fresh ginger

  • 2

    large cloves garlic, minced

  • 1

    c thawed frozen peas

  • 2

    tbsp fresh lemon juice

  • Freshly ground black pepper

  • 3/4

    lb cedar planked salmon, broken into large chunks

  • 1/2

    c cilantro, coarsely chopped

  • 4

    hard cooked eggs, peeled and coarsely chopped

  • Mango chutney

Directions

Put the lentils, cinnamon stick and 7 c water in a 6 qt Dutch oven. Bring to a boil over medium high heat, cook for 5 mins. Meanwhile, rinse the rice in cold water until no longer cloudy. Stir the rice and 1/2 tbsp salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer until both are cooked to tender, 10-15 mins. Drain and shake well to reduce excess water. Remove and discard cinnamon stick. Wipe out Dutch oven and return to medium heat. Add the butter and let it melt until foaming. Add the onion, jalapeno, and 1/4 tsp salt and cook, stirring until translucent, 4-6 mins. Stir in the curry powder, ginger and garlic; cook, stirring until fragrant, 1-2 mins. Add the rice mixture and cook, stirring until well mixed, 3-5 mins. Stir in peas and lemon juice and season with salt and pepper. Add salmon and cilantro and fold in gently. Serve sprinkled with chopped egg and chutney on the side.

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