Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1/2 cup wild rice
- 1 cup long grain white rice, such as jasmine or basmati
- 2 T. butter
- 1 T. Thai red or yellow curry paste
- 1 chopped yellow onion
- 1 3/4 cup fish or chicken stock
- 1 lb smoked salmon or other smoked fish (you can use less if you want)
- 4 hard-boiled eggs
- 2 T. finely chopped parsley or chives
- Salt and freshly ground black pepper
Bring a medium pot of salty water to a boil; the water should taste like the sea. Add the wild rice and turn the heat down to a simmer. Cook until the grains have puffed out and the rice is al dente, but edible. This can take upwards of 40 minutes in old rice.
Meanwhile, saute the onion mixed with the curry paste in the butter in another medium pot over medium-high heat for about 3-4 minutes. Stir often.
When the onion is soft and brightly colored from the curry paste, add the white rice and stir to coat. Cook the rice without liquid for 2-3 minutes, stirring often.
Add the fish or chicken stock to the white rice pot, stir to combine and bring to a boil. Once it boils, turn the heat down to a simmer and cover.
You will probably need to drain the wild rice when it's done, so set it in a strainer to cool. The white rice and onion mixture should absorb all the liquid. When both rices are done, pour into a large mixing bowl.
Flake out the smoked salmon or other smoked fish into pieces the size you want to eat. Add to the bowl.
Add the parsley to the bowl, and grind some black pepper over it. Mix well to combine. Add salt if you need it -- you might not because smoked fish is typically salty.
Garnish with the hard-cooked eggs, cut in half and arranged on the plate. Kedgeree can be served hot or at room temperature.
Drink with a dry rose wine or a cold lager beer.