Smoked Salmon Kedgeree with Spinach, Green Peas and Leek

Eat Well Edibles Recipe

Paella, risotto, biryani, bibimbap, fried rice, arroz con pollo. The world over, fluffy grains of rice shine in familiar classics — from Spain to Japan and nearly every culture between.

A product of the British occupation of India, kedgeree takes its origin from a simple rice and lentil dish called khichari. The Anglo-Indian colonials, apparently fond of rice dishes with lots of garnishes, often served small plates of cold cooked fish, onion, and hard-boiled eggs alongside more mildly spiced versions of khichari in their homes. Eventually everything merged into one bowl, the smoked fish and/or egg replacing lentils, and kedgeree was born.

Kedgeree with salmon

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