Kedgeree

with smoked whitefish Originating in India, kedgeree is a favorite British breakfast dish.

Makes 6 servings (8 cups) Total time: 45 minutes

COOK:

1 cup black beluga lentils

HEAT:

2 Tbsp. ghee or olive oil 1 Tbsp. minced fresh garlic 1 cup basmati rice

2 Tbsp. curry powder

1/2 tsp. each kosher salt and

red pepper flakes

2 cups low-sodium chicken

broth or water

GENTLY, STIR IN:

1 lb. smoked whitefish, bones removed, broken into chunks

1/2 cup frozen green peas,

thawed

1/2 cup sliced scallions

1/4 cup heavy cream

2 Tbsp. fresh lime juice 2 hard-cooked eggs, quartered

Fresh cilantro

Cook lentils according to package directions; cover.

Heat ghee in a skillet over medium. Add garlic; cook, stirring occasionally, until browned, 2 minutes. Stir in rice, curry powder, salt, and pepper flakes; cook 1 minute. Stir in broth and bring to a boil. Cover, reduce heat to low, and cook rice until tender, 15 minutes; remove from heat and let stand 5 minutes.

Gently, stir in fish, peas, scallions, cream, and lime juice. Serve Kedgeree with eggs and cilantro.

Per serving: 538 cal; 19g total fat (8g sat); 165mg chol; 649mg sodium; 55g carb (9g fiber, 1g total sugars); 41g protein