I don’t know about you but I’ve always been a fan of savory/spicy breakfast dishes than sweet breakfast items. In fact, I bet I haven’t had a bowl of cereal with milk more than a handful of times this century. So without further ado here’s another recipe you can add to your repertoire.
I know I said I was going to get down to business but I want to talk about the word “recipe” here and elaborate that I see them as a general set of guidelines that will help point you in the right direction. I’m always more interested in the over reaching concept of a dish than a lot of the specifics. This way if you don’t have peas but you do have zucchini you can improvise and still create something delicious. Do not take this approach to baking as it will end in a total disaster.
Kedgeree. aka Indian fried rice.
Kedgeree is traditionally made with smoked fish and a small number of vegetables and often cream and butter. This version ups the vegetables and although it calls for boiled eggs you can easily leave those out to make it vegan
- cup basmati rice
- 8z package of baby portobello mushrooms
- Thumb sized piece of ginger, finely chopped
- 1 red chili
- ¼ of a bunch of fresh cilantro
- 2-3 scallions
- 1.5 teaspoons curry powder
- olive oil
- 15-20 cherry tomatoes cut in half
- 4oz of frozen peas
- 2-3oz fresh greens, (kale, collards, spinach)
- Fresh Lemon
Cook the rice following the instructions on the package and allow it to cool off and dry out a little bit. If you can do this step a couple of hours in advance it will turn out even better.
Quarter the mushrooms and add them to a dry frypan over medium heat and cook for 3-4 minutes, stir them frequently allowing them to get a bit of color. Chop half of the cilantro, deseed the chili and finely slice, reserve some of the chilies for plating, and finely chop the ginger and the green onions. Move the mushrooms to one side of the pan and add 1 TBS of olive oil. Add the above-mentioned cilantro, chili, ginger, and green onion and saute for 2-3 minutes. Add 1.5 teaspoons of curry powder and mix thoroughly into the vegetable mixture. After 1-2 minutes add the tomatoes and the greens and cook for another 2-3 minutes. Add your peas to the vegetable mixture and cook until they are heated through. Add your cooked rice and stir regularly to avoid sticking to the bottom of the pan, at this point zest your lemon and add it to the mixture. The goal here is to bring everything up to temperature. just before service juice half your lemon and serve with remaining cilantro leaves, sliced chilis, and top with the cooked eggs.
Subjects to change 