Recipe of Ultimate Salmon, Lentil and Rice Kedgeree

Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Steps to Make Quick Salmon, Lentil and Rice Kedgeree. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salmon, Lentil and Rice Kedgeree, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon, Lentil and Rice Kedgeree delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmon, Lentil and Rice Kedgeree is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Salmon, Lentil and Rice Kedgeree using 14 ingredients and 4 steps. Here is how you can achieve that.

From Fine Cooking

Ingredients and spices that need to be Make ready to make Salmon, Lentil and Rice Kedgeree:

1. 1/2 cup brown lentils, rinsed
2. 1 (1 inch) piece of cinnamon stick
3. 1 cup basmati rice
4. 4 T unsalted butter
5. 1 yellow onion chopped
6. 11/2 T mild curry powder
7. 1 T minced ginger
8. 1 garlic glove, minced
9. 1 cup thawed frozen peas
10. 2 T lemon juice
11. 3/4 lbs leftover cooked salmon, skin removed, broken into chunks
12. 1/2 cup coarse lay chopped fresh cilantro
13. 4 hard boiled eggs, peeled and coarsely chopped
14. Mango or tamarind chutney

Instructions to make to make Salmon, Lentil and Rice Kedgeree

1. Put the lentils, cinnamon stick, and 7 cups of water in a Dutch oven. Bring to boil over medium-high heat; cook for 5 minutes.
2. Meanwhile, reinventing the rice. Stir rice and 1/2 T 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 the rice and lentils are tender, 13 to 15 minutes more. Drain in colander and shake well to remove excess water. Remove and discard the cinnamon stick.
3. Wipe out Dutch Oven. return to medium heat and melt the butter. Add the onion and 1/4 t salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juices and season with salt and pepper. Add the salmon and cilantro and toss gently to combine.
4. Serve sprinkled with the chopped eggs and with the chutney in the side.

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So that's going to wrap this up for this exceptional food Simple Way to Prepare Ultimate Salmon, Lentil and Rice Kedgeree. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!