Savory Smoked Haddock And Herb Rice Bowl Recipe

About this recipe

Start your day with a delicious and nutritious English breakfast featuring smoked haddock and herb rice. This dish combines tender, flaky smoked haddock with fragrant basmati rice infused with parsley, dill, and garlic. Complemented by sautéed carrots and fresh cucumber slices, it delivers a balance of high protein and carbs to keep you energized. The vibrant flavors of lemon and black pepper add a punch of freshness, while the wholesome ingredients ensure a satisfying meal. Ideal for a cozy family breakfast or a post-gym refuel, this dish is easy to prepare and packed with nutrients.

Ingredients

• 280G Fish Said Fred Msc Big Smoked Haddock
• 250G Tilda Wholegrain Basmati Rice 250g
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 1 Lemon - 1 Each
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the basmati rice under cold water and soak it for 15 minutes before cooking.
2. 2. Peel and dice the carrots into small cubes; slice the cucumber thinly and set aside.
3. 3. Heat 1 tablespoon of olive oil in a pan and sauté the diced carrots for 5 minutes until slightly softened.
4. 4. In a pot, bring 300ml of water to a boil, add the rinsed rice, salt, and cook for 10-12 minutes until tender.
5. 5. While the rice cooks, heat the remaining olive oil in a pan and gently cook the smoked haddock for 5-7 minutes until flaky.
6. 6. Mince the garlic and finely chop the parsley and dill; stir these into the rice for added flavor.
7. 7. Once the rice is cooked, fluff it with a fork and mix in the sautéed carrots and fresh herbs.
8. 8. Plate the herb rice into a bowl, top with the cooked smoked haddock, and arrange the sliced cucumber alongside.
9. 9. Squeeze the juice of one lemon over the dish for a tangy finish and season with black pepper.

How to make Savory Smoked Haddock And Herb Rice Bowl

1. Prepare rice and vegetables. Rinse the basmati rice under cold water and soak it for 15 minutes. Peel and dice the carrots into small cubes and slice the cucumber thinly.
2. Sauté the carrots. Heat 1 tablespoon of olive oil and sauté the diced carrots for 5 minutes until slightly softened.
3. Cook rice and haddock. Bring 300ml of water to a boil, add the rice and salt and cook for 10-12 minutes until tender. Meanwhile, heat the remaining olive oil and gently cook the smoked haddock for 5-7 minutes until flaky.
4. Make the herb rice. Mince the garlic and finely chop the parsley and dill. Fluff the cooked rice and mix in the herbs, garlic and sautéed carrots.
5. Assemble and finish. Spoon the herb rice into a bowl, top with the smoked haddock and arrange the cucumber alongside. Squeeze over the juice of one lemon and season with black pepper.

Frequently asked questions

How long does Savory Smoked Haddock and Herb Rice Bowl take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking for the rice, carrots and haddock.

Is Savory Smoked Haddock and Herb Rice Bowl a breakfast dish?

Yes, it works as a hearty breakfast in the spirit of kedgeree, with flaky smoked fish and herby rice. It is just as good for lunch.

Can I use smoked mackerel instead of haddock?

Yes, hot smoked mackerel works well. It is already cooked, so just flake it and warm it through with the rice at the end.

How do I cook smoked haddock without it falling apart?

Cook it gently over low heat for 5 to 7 minutes and turn it only once. Flake it into large pieces just before serving.

How can I make this haddock rice bowl richer?

Stir a knob of butter through the hot rice or top the bowl with a soft boiled egg. A spoon of capers and extra lemon adds a sharp contrast.