22 October 2018

Kale kedgeree

By In Pasta, Noodles and Rice, Recipe index

Easy, yummy, salty rice happiness. With kale so it feels healthy!

I’ve heard through the grape vine, a not-so-long one, that this recipe is making it’s way around Geelong. Thanks Tan and Tan’s mum and Tan’s mum’s neighbour!

INGREDIENTS:

1 cup rice (preferably basmati)
2 eggs
1 tablespoon butter
olive oil
1 onion, roughly chopped
4 pieces shortcut bacon, trimmed of fat and diced
2 cloves garlic, finely chopped
¼ cup pine nuts
1 bunch kale
2 tablespoons fresh parsley, chopped
smoked paprika

Serves 2-3

METHOD:

Step 1: Boil the rice in a pot or rice cooker. I like to add a little veggie stock powder to mine and cook it well, for at least 20 minutes, to ensure the rice is nice and fluffy.

Step 2: Boil the eggs for about five minutes, so the yolks remain slightly soft. Allow to cool and then peel and cut into quarters, length-ways.

Step 3: Prepare the kale by roughly chopping sideways into 1 cm wide pieces, then rinse these well. When the rice is cooked, allow to stand while you prepare the lovely fun bits.

Step 4: Add 1 tablespoon each of oil and butter to a pan, then gently sauté the chopped onion for about 10 minutes. Stir continuously so as not to burn the onion – you want it golden, soft and sweet, not chargrilled and crunchy! Add the bacon and garlic and turn the heat up a little. Cook for another minute and then add the kale. At this point you may need to add a little more oil. Stir for about another minute and then add the pine nuts. Toss until the kale has wilted (but not into yellow oblivion) and the pine nuts have a little colour. Season well.

Step 5: Add the cooked rice to the kale mixture and stir through, adding the parsley and extra seasoning to taste. Serve your steaming kedgeree with the egg pieces arranged on top, a good sprinkling of smoked paprika and a drizzle of olive oil. This is also delicious served as intended, with some flaked salmon or trout mixed through. Guten appetit!

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