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Add a photoThis makes a good hearty breakfast, but doesn't make you feel too full for your day ahead.
Also great for lunch or dinner as well!
http://hungryjenny.blogspot.com/2010/11/dinner-for-breakfast-but-still-dinner.html
Ingredients
- 1 trout fillet, cooked and flaked
- 100g canned salmon, flaked
- 2 boiled eggs, quartered
- 2 spring onions, chopped
- 2 tomatoes, diced
- 150g basmati rice
- 250ml hot veggie stock
- Juice of 1 small lemon
- Handful of fresh coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Directions
- Heat the cumin, turmeric, ginger and nutmeg into a saucepan. Add the rice, tossing quickly to coat.
- Pour in the stock, bringing to the boil. Turn down, part cover and leave to simmer for about 15 minutes.
- In the last 5 minutes, tip in the fish, spring onions, tomatoes and coriander to warm through.
- Stir through the lemon juice, divide onto two plates and sit the egg quarters on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 73 | 17% |
| Total Fat 8.16g | 10% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 768mg | 32% |
| Potassium 499mg | 14% |
| Total Carbs 65.83g | 18% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.34g | 2% |
| Protein 23.33g | 37% |
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