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|Dried split peas||13 Ounce|
|Onions||2 Large, sliced|
|Long grain rice||13 Ounce|
|Curry powder||1 Teaspoon|
|Hard cooked eggs||3 , cut into halves|
Serving size: Complete recipe
Calories 2960 Calories from Fat 877
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 725.1 mg
Sodium 644.7 mg26.9%
Total Carbohydrates 443 g147.8%
Dietary Fiber 21.3 g85.2%
Sugars 37.2 g
Protein 82 g163.1%
Vitamin A 22.6% Vitamin C 79%
Calcium 29.6% Iron 46.1%
*Based on a 2000 Calorie diet
Heat oil in a heatproof casserole or saucepot; add onion and cook until lightly browned.
Add rice and split peas, stirring well; add enough boiling water to fill pot 2 inches (5 centimeters) above the mixture.
Bring to boiling and add a mixture of the spices and salt.
Cover and cook over medium heat 35 to 40 minutes or until rice and peas are tender.
Garnish with hard cooked eggs and, if desired, additional fried onion rings.
About 6 servings Kedgeree with Fish: Cook 1/2 cup chopped onion in 3 tablespoons butter or margarine about 2 minutes in a heavy saucepan.
Add 2 cups each flaked cooked fish and fluffy cooked rice.
Combine 1/2 cup cream with 1/2 teaspoon curry powder.
Add to saucepan.
Season to taste with salt and pepper.
Cook and stir until mixture is very hot.
Add 3 hard cooked eggs, chopped and 3 tablespoons chopped parsley.
Heat several minutes longer and serve.