Sponsored by: Riverford Organic Vegetables
Spinach Kedgeree
Author: Riverford Organics | Published: 26th May 2020 06:20 |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2
Ingredients
- olive oil
- 2 spring onions, plus extra to garnish
- 1 garlic clove, crushed
- 4 cardamom pods, crushed
- 1 tsp ginger, freshly grated
- 1½ tsp medium hot curry powder
- pinch dried chilli flakes
- ⅛ tsp smoked paprika
- ¼ tsp turmeric
- 200g brown basmati rice, rinsed
- 800ml veg stock
- 3 eggs
- 100g beans (broad, french or runner), sliced
- 200g spinach, tough stalks removed
- 1 tbsp chives, chopped
- lemon wedges, to serve
- salt & pepper
Instruction
- Heat 1 tablespoon oil in a large saucepan, add the spring onions and fry gently for 2 minutes.
- Add the garlic, cardamom, ginger, curry powder, chilli, paprika and turmeric. Fry for 1 minute, then stir in the rice.
- Add the stock and bring to the boil. Cover and boil gently for 20 minutes. Don’t let it boil dry - top up with water if needed.
- Meanwhile, boil the eggs for 8 minutes. Drain, then put in a bowl of cold water.
- Add the beans to the rice and cook for 2 minutes. Add the spinach and cook for 3 minutes or so, until wilted, and the rice is tender.
- Remove from the heat. Peel the eggs, quarter and add to the rice. Check the seasoning and sprinkle over the chives. Serve with lemon wedges.
Courtesy of http://www.riverford.co.uk/
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