Start the weekend with this easy Cauliflower Rice Kedgeree – lower-carb, full of fibre and with a lovely smoky spiciness. This is a twist on a classic Scots-Indian breakfast recipe.
Post by Kellie Anderson, Food To Glow > Curried rice, smoked fish and eggs, together, in a breakfast dish? Yep, it seems odd. Even for a supper it seems odd. But, if you have ever had a decent kedgeree, you know it works. And, with all of that protein, this traditional Scots-Indian breakfast dish is much more than a tasty plate of food, it really sets you up for the day. Kedgeree is the Scottish version of the Ayurvedic Indian dish, Kitchari, adding smoked fish and eggs in place of lentils in this easy to make recipe.
Kedgeree is found on posh breakfast menus up and down the British Isles. If I see it on a menu, I order it. Forget Eggs Benedict, my luxury choice will always be a fragrant dish of kedgeree.
Even though it is an incredibly delicious breakfast, brunch or supper dish, I imagine it is not a common one. Certainly not in this century. Not many of us, on a frantic Monday morning, will have time or inclination to stir fry rice with curry powder, boil some eggs, and chuck in some smoked fish. Not gonna happen. But, at the weekend, if your pace is more snail than rabbit, it really should be on your menu. Kedgeree is a fabulous breakfast for two or three, or scaled up for a classy family and friends brunch. Continue reading