A kedgeree usually has smoked fish in it, but why not use salmon?

Ingredients:

2 teaspoons olive oil
1 cup onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon gluten-free curry powder
180g (6oz) long grain rice
240g (about 8oz) tinned salmon
1 cup red capsicum (bell pepper), sliced
2 cups gluten-free vegetable stock OR use gluten-free vegetable boullion cubes
4 hard-boiled eggs, quartered
1/2 cup fresh mint OR parsley, chopped
pepper

Method:

Heat the olive oil in a non-stick frying pan and gently fry the onion for a few minutes until it softens. Add the garlic, turmeric and curry powder. Cook one minute. Add the rice, capsicum and vegetable stock.

Bring to the boil and then simmer, covered, for 12 minutes or until the rice is cooked. Add the salmon and eggs and gently fold them through the mixture. Stir in the mint and add pepper to taste.

Serve with green vegetables or salad.

Please e-mail this recipe to a friend and add the following:
I found this wonderful recipe at:
Best Gluten-Free Recipes
http://www.members.ozemail.com.au/~coeliac
Thanks.