Curried Rice With Smoked Trout
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 427 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 237 milligrams
- Sodium
- 348 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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.
- 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.
- 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.