| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Irish |
.cl, Breakfast, Fish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
sm |
Onion; finely chopped |
| 1 |
c |
Long-grain white rice |
| 1 |
tb |
Curry powder |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 5 |
|
Hard-cooked eggs; chopped |
| 1/2 |
lb |
Sliced smoked salmon; cut into julienne strips |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Chopped fresh parsley leaves |
INSTRUCTIONS
Just a few recipes from Country Living I downloaded and wanted to share.
1. In large skillet, melt butter over medi- um heat. Add onion, rice, and
curry powder; saute 6 minutes.
2. Stir in water, salt, and pepper; heat to boiling over high heat. Reduce
heat to low; cook, covered, 15 minutes or until all water is absorbed and
rice is tender.
3. With fork, stir in eggs, half the salmon, the lemon juice, and parsley.
Spoon onto serving platter and top with remaining salmon. Serve as part of
an Irish breakfast buffet.
Nutrition information per serving-protein: 15 grams; fat: 10 grams;
carbohydrate: 27 grams; fiber: 1 gram; sodium: 565 milligrams; cholesterol:
193 milligrams; calories: 260.
Country Living/March/94 Scanned & fixed by DP & GG
Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan
31, 1998
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