Perfect for a weekend brunch, this Smoked Salmon and Vegetable Kedgeree is brim full of health and deliciousness, plus it’s easy to make and only takes 30 minutes.
I think I mentioned a few weeks ago that I am trying to improve my diet and get more healthy this summer. But don’t worry, I totally love food and I am not about to embark on a diet of lettuce leaves, carrot sticks and apples (gosh that would make for a boring blog, wouldn’t it?). Nor am I about to start making my own nut milk – I love the idea, but let’s face it, I’ve got to be realistic and I just don’t have the time to do such things!
So is it possible to make healthy food easy and delicious? Oh I definitely think so! I’ve been spending the last few weeks gaining inspiration from a variety of places: healthy food magazines, books and blogs and I have been so excited by what I have discovered – there is so much delicious, easy, healthy food out there!!
I’ve mentioned before that I love foodie magazines and lately I’ve been trying to gain inspiration from the healthier ones on the market. One which I have recently discovered and totally love is Eat Healthy. It’s full of simple but tasty meals – I have been totally inspired and tried out quite a few. One of my favourite recipes was their healthy take on kedgeree.
Kedgeree is one of those things I’ve always thought sounded nice but never made because I NEVER have ANY time in the mornings, I literally have time for 2 shredded wheat (the healthiest cereal I could find – no added sugar and wholegrain – yey!) and I’m out the door. But I really liked the idea of this healthy brown rice kedgeree and thought I could adapt it slightly to make it more of a lunchtime dish. Though I think this would make a perfect weekend brunch kind of dish too (if you are one of those lucky people who actually has time for a lazy weekend brunch – I envy you people!!)
The main tweak I have made is to lose the poached egg and instead add in some green veg. I’ve also simplified the recipe ever so slightly. The result is super scrumptious, full of nutritiousness and above all EASY! I hope you enjoy it as much as I did 🙂
This recipe is so adaptable – if you don’t have any smoked salmon or don’t like it, try prawns, smoked haddock or some leftover roast chicken, or just lose the fish/meat entirely and serve with your favourite kind of eggs for a delicious vegetarian version. And feel free to vary the veg – try peas, baby sweetcorn, peppers, carrots or anything you have left in the fridge!! If brown rice just isn’t your thing, then you can absolutely make this with white rice too – just cut down on the cooking time: white rice takes about 10 minutes to cook.
- 300g brown rice
- Pinch of salt
- 600ml boiling water
- 1 tablespoon coconut oil (or vegetable oil or olive oil)
- 3 spring onions, sliced finely
- 100g green beans, trimmed and halved
- 100g tenderstem broccoli, cut into small pieces
- 3 garlic cloves
- 3cm ginger
- 1 small chilli, deseeded and finely chopped
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 200g hot smoked salmon, flaked
- Lime wedges and chopped coriander to serve (optional)
- First, place the brown rice and salt in a medium sized pan and cover with the boiling water. Bring back to the boil, then turn right down and cover with a lid. Cook until all the water has been absorbed (roughly 20 minutes).
- Next, prep all the rest of the ingredients, then melt the coconut oil in a wok (or large frying pan) and add in the spring onions, broccoli and green beans.
- Stir fry the veg on a medium-high heat for 3 minutes then turn the heat down and add in the garlic, ginger and chilli, and fry for 1 more minute.
- Next, add in the garam masala and turmeric and fry for 1 more minute
- Add in the flaked salmon and cook for a further minute, followed by the cooked brown rice and cook for 2 more minutes.
- Serve with lime wedges and chopped coriander.
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