Kedgeree is a traditional British breakfast rice dish originating from colonial India. I have replaced the fish with beans, lentils and vegetables. This is a filling, nutritious breakfast which could also be eaten as a main meal.
1 cup pre-cooked short grain brown rice
½ cup pre-cooked beans (black eye beans, kidney beans, white beans, chick peas etc) or lentils
½ cup frozen peas
1 cup fresh or leftover pre-cooked vegetables of choice: mushrooms, sweet potato, pumpkin etc
1 onion, 2-3 garlic clove & a thumb-size piece of fresh ginger
1 tsp cumin seed/mustard seeds
½ tsp turmeric powder and ½ tsp coriander powder
Optional: 1 tsp Marigold Swiss Vegetable bouillon
Unprocessed salt (Himalayan or Celtic) & pepper to taste
1 tbsp organic clarified butter
1 boiled egg (optional)
Chopped herbs of choice (coriander, parsley, basil, chives etc)
- Finely chop onion & grate garlic/ginger.
- Melt clarified butter and add onion, garlic & ginger.
- Gently cook until soft. If mixture sticks to the pan then add a little water
- Add cumin/mustard seeds, coriander powder & turmeric to the onion mixture
- Add the fresh or pre-cooked vegetbales
- Add 3-4 tbsp of water to the mixture & then mix in vegetable bouillon if using
- Add seasonings to taste
- Stir in rice, peas & beans/lentils & gently heat through until all water has been absorbed
- Turn off heat & garnish with chopped herbs & chopped boiled egg if using