Kedgeree with Autumn Vegetables

Name: Kedgeree with Autumn Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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 &amp; pepper to taste; 2 eggs, hardboiled; Fresh parsley, chopped; Lemon wedges to serve

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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.

Kedgeree with Autumn Vegetables

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Author

Centre For Cancer Nutrition

Kedgeree is a dish that has infinite possibilities and can be made to any flavour preference. You can add protein in any form. Traditionally, fish is the go to. In this case, a lovely flaked fish will be soft, easy to chew and kind on the mouth and throat. A hard boiled egg adds extra protein again and all this helps with retaining muscle mass during treatment - something that is very important. Kedgeree ingredients can be cut finely to help with difficulty swallowing.

Image of Kedgeree with Autumn Vegetables

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

Directions

Preheat oven to 190ºC. Cook rice according to packet instructions with turmeric. Drain, rinse and set aside.
Flake the fish with a fork. Melt butter in a medium dutch oven, add all ingredients except the eggs, lemon wedges, and parsley. Mix very gently with a fork. Cover with a lid or foil and place in the oven for 20 minutes to warm through. Meanwhile, cut the eggs into wedges.
Serve with wedges of egg and parsley on top and lemon wedges on the side.

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