Wonderful for supper – and worth making extra for next day’s breakfast.
Easily adapted to use up leftovers of cooked rice.
- 2 cups basmati rice
- 1-2 onions, chopped finely, or 1 leek, cleaned and sliced thinly
- 2-3 cloves garlic, finely chopped
- stalks from parsley/coriander
- 1 tsp turmeric (optional)
- water (or fish/vegetable stock, if you have some handy)
- 1 fillet smoked haddock or cod, skin removed
- 3 hard boiled eggs, peeled and chopped roughly
- Option – forget the hard-boiled eggs, but serve with a poached egg for each person on top
- 1 green pepper, diced fairly small
- (and/or frozen peas, or a handful of spinach chopped fairly fine)
- 1 small green/red chilli finely chopped (remove seeds if you wish)
- 2-3 ripe tomatoes, cut into wedges
- fresh flat leaf parsley or coriander, chopped
- salt and pepper
- Fry the onion/leek gently in a saucepan, with a very generous grind of black pepper, until it is soft and translucent. Add the garlic and herb stalks; cook another minute or two. Add the washed and drained rice (and turmeric, if using) – swirl it around so that the rice is all coated in oil. Add water (and salt) so that the rice is covered by about 1cm, bring to the boil, cover with a tight lid, and reduce heat to low.
- After about 7 minutes, check the rice has enough water (add more if necessary) and lay the smoked fish fillet on top, to cook gently.
- By the time the rice is cooked (check it’s not sticking and has enough water), the fish should be beginning to break and flake – stir the chunks through the rice.
- Add the chopped eggs, pepper, chilli, tomato, and green pepper. Stir through the rice, and adjust seasoning. The idea is that the veg are warmed in the rice, but retain their “fresh crunch”.
- Serve with a good handful of finely chopped parsley or coriander leaves sprinkled over.