Kedgeree
- 1 cup brown rice
- 4 tblspns butter or margarine
- 1 onion, diced
- 1 cup split peas, soaked in water overnight
- salt and pepper to taste
- 3 hard boiled eggs
- parsley, fresh and chopped
- 1 tspn cumin
- pinch of chilli powder
Wash rice and leave to drain. Melt butter/margarine in frying pan, add onion,
cumin and chilli powder and fry till onion is transparent. Drain the split peas and
add them to the pan, also add the rice and stir until all ingredients are combined well.
Fry the mixture over a low heat for 3-5 minutes. Add just enough water to cover
what is in the pan, bring to the boil and then cover. Reduce heat and simmer for 40-
45 minutes or until the water is absorbed and the rice and split peas cooked. Season
to taste with salt and pepper. Slice the eggs. Turn the mixture out on to a serving
dish and top with chopped parsley and eggs. Serves 4.