Cauliflower Kedgeree with Farro and Raisins

The funny thing about this dish is that I first head about it on the Netflix show The Crown in Season 4 when Margaret Thatcher was making dinner. The British dish is connected to its colonial past, inspired by an Indian/South Asian dish known as khichuri among other names, which is sometimes served with fried fish.

Typically the dish has curried rice, spices, smoked fish, heavy cream, fresh parsley, herbs, and boiled eggs - sometimes with peas and raisins added in.

Kedgeree is considered a brunch dish more than anything, but I ate mine both for lunch and dinner! It also makes for a great side dish for a table full of guests looking for something savoury.

Since khichuri is rice mixed with lentils, I decided to add in another grain - farro. It has plenty of health benefits, including fibre and protein. I also switched out the regular rice with cauliflower rice to make for a lower-calorie dish - but you can use regular rice if you prefer!

The smoked whitefish adds rich flavourful undertones that compliment the rice and are absorbed by the rice, and the butter and cream make it an undeniable comfort food of sorts.

Once you make it, it will likely become a quick and easy staple in your home, enjoy!

Ingredients

16 ounces frozen cauliflower rice

8 ounces uncooked farro

1/4 large yellow onion, diced

1 tablespoon fresh garlic, minced

2 tablespoons fresh parsley (keep half to garnish)

2 tablespoons rice seasoning (I used Roberston’s Spice for Rice - optional)

1 tablespoon Aromat spice (optional)

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon coriander

1 teaspoon cumin

1/4 cup coconut cream or heavy cream

3 chicken broth sachets

2 tablespoons curry powder

1 teaspoon turmeric

1/4 cup raisins

1/2 lb. smoked white fish

3 tablespoons butter

1 tablespoon peanut oil

3 eggs

Instructions

Place the eggs in a medium pot submerged in water for about 10-12 minutes. Removed from heat and set aside with the lid on top. They should be hard-boiled after that, reduce the time for softer yolks.

In another pot, place the farro grains in boiling water with two sachets of broth. Follow the instructions on the box or boil the farro for about 30-35 minutes until softened and cooked through. Drain the water, set aside.

While the farro is cooking, soak the raisins to rehydrate them - they will go from being dry to plump and juicy.

In a large pan, sauté the chopped onion and garlic in the oil and butter until fragrant, and the onion begins to soften - about 2-3 minutes. Add all the spices and one tablespoon of the parsley. Cook for another minute to coax the flavours out - this is called blooming!

Prepare the cauliflower rice according to the package - you can also grate fresh cauliflower and lightly sauté in olive oil with salt and pepper. Close the pot or pan with a lid and allow the cauliflower rice to steam for about 5 minutes then set aside.

In a large bowl, mix the drained cauliflower rice, farro and raisins. Remove the bones from the smoked fish and break the fillet up into small pieces. Mix those in and save a bit for topping. 

Add in the cream, and simmer the kedgeree for about 10 minutes with the lid on top. To prevent burning the bottom of the pot, add a little bit of water or broth. 

Season to taste and transfer to a serving dish. Garnish with the halved or quartered eggs, fresh parsley and extra smoked whitefish. 

Eat immediately, especially if using cauliflower rice - it’s best when used in the following day or two in a sealed container in the fridge, or frozen.

Tip: If reheating the eggs, make sure you cover them in the microwave, in case they explode.