Jasmine Rice Kedgeree

Kedgeree is an Anglo-Indian dish that often contains fish. Our version is happily seafood-free here. We’re quite fond of jasmine rice and of its faint floral flavor, but if you prefer brown basmati rice, it will work quite well, too. (Adjust cooking liquid amount and cooking time, if needed.) Because no dish is complete without tons of vegetables, be sure to serve the kedgeree with a generous amount of roasted cauliflower or broccoli!

YIELD: 4 to 6 side servings

INGREDIENTS:

• 1 tablespoon (15 ml) grapeseed or olive oil, divided
• 1 cup (180 g) dry brown jasmine rice, rinsed and drained
• 1 3/4 cups (415 ml) water
• 1 yellow onion, peeled and chopped
• Generous 1/4 teaspoon smoked or regular fine sea salt, to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon garam masala
• 1/8 teaspoon cayenne pepper, to taste, optional
• 1 tablespoon (17 g) tomato paste
• 2 cloves garlic, minced
• Splash vegan dry white wine or mirin
• 1 1/2 cups (201 g) thawed green peas

INSTRUCTIONS:

1. Combine 1 1/2 teaspoons oil, rice, and water in a large skillet. Bring to a boil, cover, and simmer until the liquid is absorbed, 30 to 35 minutes. Let stand covered away from the heat for 10 minutes, then fluff with a fork.
2. While the rice cooks, heat the remaining 1 1/2 teaspoons of oil in another large skillet. Add the onion and sauté on medium-high heat until browned, about 8 to 10 minutes, stirring occasionally. Adjust the heat, if needed, to make sure the onion doesn’t burn.
3. Add the salt, cumin, coriander, turmeric, garam masala, cayenne pepper if using, tomato paste, and garlic. Stir quickly just to combine. The skillet will be hot, so add a splash of wine or mirin immediately after stirring to make sure this mixture stays moist and doesn’t burn, then cook 1 minute.
4. Stir the peas into the onion-and-spice mixture. Cook for 1 or 2 minutes just until the peas are heated through.
5. Stir the onion-and-spice mixture into the rice. Serve with roasted vegetables on the side.
6. Leftovers reheat well, so this is a dish that can be prepared ahead of time, if needed. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Jasmine Rice Kedgeree is a delightful and flavorful dish that brings the exotic tastes of India to your table. The combination of jasmine rice with aromatic spices and sautéed onions creates a comforting and satisfying meal. You can easily adjust the level of spiciness to suit your taste, making it a versatile option for all palates. Whether served as a main dish or a side, this kedgeree is sure to be a hit with family and friends. Enjoy it with roasted vegetables for a complete and nutritious meal that will leave you wanting more!