1/2 cup brown rice 1 tbsp unsalted margarine 1 tsp curry powder or to taste 1 tsp flour 1/3 cup low-sodium chicken broth 1/2 lb cod or haddock fillets, cut into 1/, 2 pieces 1/4 tsp black pepper 2 large hard-cooked egg whites, chopped fin, e 1 tbsp minced parsley
Kedgeree Recipe Instructions :
Cook rice according to package directions, omitting the salt. When rice is almost done, melt the margarine in a medium-size heavy saucepan over moderately low heat. Blend in the curry powder and cook, stirring, for 1 minute. Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened. Add the cooked rice to the curry mixture, along with the cod, pepper and all but 1 Tablespoon of the chopped egg whites; stir gently to mix. Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot. Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley. Serves 4.