Curried Rice With Smoked Trout (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 large eggs |
1 1/2 tablespoons extra-virgin olive oil |
1 small onion, chopped |
2 teaspoons curry powder |
3 plum tomatoes, chopped |
1 1/2 cups basmati rice |
kosher salt and freshly ground pepper |
1/4 cup chopped fresh cilantro |
4 cups mixed greens or baby spinach |
juice of 1/2 lemon |
4 ounces smoked trout, flaked |
Directions:
1. Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
2. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
3. Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.
4. Photograph by Christopher Testani
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