Aromatic spices, rice, spinach, and eggs harmonize beautifully together in this Kedgeree recipe, which is deeply satisfying for breakfast, lunch, or dinner. You’ll be delighted by the rich interplay of flavors and textures in this recipe from Selena Orkwis of Nurture Pittsburgh.
Makes 4-5 servings
2 cinnamon sticks
¼ tsp cumin seeds
1 tbsp whole coriander
¼ tsp mustard seeds
¼ tsp turmeric
1 tsp kosher salt
1 tbsp avocado oil
3 cups jasmine rice, rinsed
4 ½ cups water
4-5 farm eggs
8 oz bag baby spinach
Toast spices in avocado oil until fragrant. Add rice and toast for a minute. Add water and bring to a boil. Cover, turn down the heat, and simmer for 14 minutes. Turn off the heat and let sit for 5 minutes, covered.
The above step can also be completed in an Instant Pot: Reduce the water to 3 cups. Toast the spices, add rice and water, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the rest of the pressure and fluff.
While the rice is cooking, bring a second pot of water to a boil. Salt generously and using a slotted spoon, lower the eggs gently into the water. Boil for 6 minutes, then remove with the slotted spoon and cool in a water bath.
Wilt the spinach in a frying pan with 1 tsp of avocado oil and a pinch of salt.
To serve, divide the rice between plates and top with spinach and a peeled egg.
RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE
Try some of Selena Orkwis’ other delicious recipes:
Roasted Sweet Potato Burrito Bowl
Romaine Arugula Salad with Confit Tomato & Peppers, Balsamic Vinaigrette& French Lentils
Butternut Coconut Soup with Roasted Chickpeas and Pepitas
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