[Home] [Favourite gluten-free recipes] [Coeliac info] [My gluten-free recipe book]


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


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


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.

Back to Gluten-Free Recipes INDEX

Please e-mail this recipe to a friend and add the following:
I found this wonderful recipe at:
Best Gluten-Free Recipes

[Favourite recipes] [Coeliac info] [About us] [Other sites] [My recipes]

Allan Gardyne, Golden Beach, Queensland, Australia.
Click here to send me your comments or recipes

Best Gluten-Free Recipes: http://members.ozemail.com.au/~coeliac