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Kedgeree

Updated February 23, 2016
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Cookbook

Rice

Published by Harmony Books

This image courtesy of JosephDeLeo.cookstr.com

Kedgeree is an English breakfast that originated in India, usually made with kippers. This version uses the more readily available smoked white-fish.

6 servings

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealbreakfast, brunch

Taste and Texturecreamy, savory, spiced

Type of Dishcasserole

Instructions

• 1. Preheat the oven to 350°F.

• 2. Toss together the rice, fish, and parsley in a 1-quart ovenproof casserole. In a bowl, combine the butter, half-and-half, and curry powder to taste. Pour over the rice mixture. Sprinkle with the chopped eggs.

• 3. Bake in the preheated oven for 30 minutes or until hot.

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