Smoked Fish Kedgeree
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INGREDIENTS
INSTRUCTIONS
Heat the butter in a large saucepan. Add the onion and celery and cook for 2-3 minutes. Add the rice and cook, stirring for a further 1 minute. Combine the soup mix and cold water. Add to the rice mixture with the boiling water. Bring to the boil, stirring. Cover the pan and cook over a low heat for 12 minutes. Stir in the red pepper and smoked fish. Cover and cook for a further 5-6 minutes or until the rice is tender and the liquid is absorbed. Stir in the eggs and spring onions and serve sprinkled with the parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (114g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 166 | ||
| Calories from Fat: 60 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.7g | 9 % | |
| Saturated Fat 3.8g | 19 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 46.3mg | 2 % | |
| Potassium 81.7mg | 2 % | |
| Total Carbohydrate 23.9g | 7 % | |
| Dietary Fiber 1.1g | 5 % | |
| Sugars, other 22.8g | ||
| Protein 2.6g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 166
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