---------- Recipe via Meal-Master (tm) v8.01 Title: Kedgeree Categories: Breakfast, Diabetic, Fish, Low-cal, Low-fat Yield: 4 servings 1/2 c Brown rice 1 tb Unsalted margarine -into 1/2" pieces 1/4 ts Black pepper 1 ts Curry powder or to taste 1 ts Flour 1/3 c Low-sodium chicken broth 1 tb Minced parsley 1/2 lb Cod or haddock fillets, cut 2 lg Hard-cooked egg whites, -chopped fine Cook rice according to package directions, omitting the salt. When rice is almost done, melt the margarine in a medium-size heavy saucepan over moderately low heat. Blend in the curry powder and cook, stirring, for 1 minute. Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened. Add the cooked rice to the curry mixture, along with the cod, pepper and all but 1 Tablespoon of the chopped egg whites; stir gently to mix. Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot. Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley. Serves 4. Nutritional information per serving: calories - 170, protein - 14 gm., total fat - 4 gm., saturated fat - 1 gm., carbohydrates - 19 gm., cholesterol - 24 mg., fiber - 2 gm., added sugar - 0, sodium - 63 mg. FROM: Great Recipes for Good Health by Reader's Digest copyright 1988 NOTE: This combination fish, rice, and hard-cooked egg is a popular breakfast and supper dish in England. It originated in India. -----