DAY 4: Kedgeree and Salad

Kedgeree

  • 1½ cups uncooked rice

  • 3 cups water

  • 1 tsp salt

  • 2 Tbsp butter

  • 1 Tbsp ginger, grated

  • 1 tsp dry mustard

  • 2 tsp curry powder

  • ¼ tsp sea salt

  • 1 clove garlic, minced

  • 4 green onions, sliced

  • 1 tomato, chopped

  • 1 can tuna, drained

  • 2 boiled eggs, quartered

  • Cilantro

  • Lemon wedges

Instructions

Place rice and water in a medium saucepan. Bring to a boil; add 1 tsp salt. Reduce heat, cover and simer 15-20 minutes, until rice is tender and water is absorbed. Set aside 2 cups for Stuffed Peppers. Cook ginger, spices and garlic in butter until fragrant, 2-3 minutes. Add onion and tomato and cook 5 minutes. Stir in rice, tuna and eggs. Cover and cook until heated through. Stir in cilantro and serve with lemon.

Green Salad

Instructions

Make salad tonight using ½ head lettuce, 1 carrot, 1 cucumber; set 1/2 aside for Day 6.