Description
A delicious salad, inspired by kedgeree. Serve warm.
Ingredients
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Wild rice
170 g
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Fish
250 g
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Onion
1 piece
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Oyster mushrooms
150 g
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Broth
350 ml
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Chicken egg
2 piece
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Salt
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Bay leaf
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Vegetable oil
Cooking
I was prepared from a mixture of basmati rice Mix from the Mistral. The rice is washed with cold water.
Onions and oyster mushrooms cut, fry in skillet in vegetable oil about 4 minutes.
Was added a mixture of basmati rice Mix. Are well mixed.
Added chicken broth and Bay leaf. Turned down the heat and cook for 15 minutes, under a lid until the rice has absorbed all the liquid.
I had a smoked fish salted, if you've got Synovate, then be sure to hold the sliced fillet pieces for 10 minutes in milk. Fish fillet cut into pieces.
In cooked rice add the fish pieces, salt.
Boiled egg cut into quarters and add to the rice with the fish.
Stir gently, and serve.
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