Healthy lunch recipes: Kedgeree with wild rice, beetroot boiled egg, watercress, lemon and turmeric cauliflower florets

Every week the girls at Lunch BXD share an easy healthy recipe for a packed lunch. This week's idea is as colourful as it is nutritious
Kate Lough8 July 2015

If you're looking for something healthy to whip up, try this protein-rich recipe, which will work for both breakfast and lunch.

BXD Kedgeree with wild rice, beetroot boiled egg, watercress, lemon and turmeric cauliflower florets

A vibrant, healthy take on Kedgeree. Great as a vegetarian dish or with smoked salmon or haddock. The bright beetroot eggs look incredible but you could use plain boiled eggs too.

VEGETARIAN INGREDIENTS:

1 Egg

1 small beetroot

15g Wild rice

25g Brown rice

1 spring onion bulb, finely chopped

1cm piece fresh ginger, grated

1/2 clove Garlic, crushed

A few sprigs of coriander, picked

1 medium green chilli, deseeded and finely chopped

50g Cauliflower, cut into small floretts

1 tsp Tumeric

2 T Yoghurt

1 tsp Curry powder

10g watercress

1/2 Lemon, juiced

More healthy lunch recipes

1/4

METHOD:

Bring two pans of water to the boil and preheat oven to 180 C.

Peel and dice the beetroot and place in the pan of simmering water and cook for ten minutes until tender. Drain the liquid into a bowl and place the beetroot to one side. Add 2 tablespoons of white wine vinegar to the beetroot liquor and allow to cool completely in the fridge. Once cool, peel the egg and place directly in the beetroot liquid. The longer you leave it the pinker it will be (we recommend a minimum of half an hour)

Boil the egg for 8 minutes.

Cook the rice in one pan of water as per packet instructions. You may have to add one type, wild, first then add the brown later, depending on how long they take to cook. Drain once cooked.

Toss the cauliflower lightly in vegetable oil with the turmeric and salt. Roast in the oven until al-dente. Leave to cool.

In a deep-rimmed frying pan, heat up half a tablespoon of oil and gently fry the ginger, onion, green chili, curry powder and garlic for 5 minutes. Mix through a bit of the lemon juice, cooked rice, the diced beetroot, yoghurt and coriander. Season.

Serve alongside the beetroot eggs and watercress with extra lemon to taste.

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