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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse rice and prepare according to package directions. Drain, and set aside. | 2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake into large chunks with a fork, and set aside. Discard milk and bay leaf. | 3. Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778. | 4. In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates. | 5. Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup	uncooked	-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
egg	8			572.0	2.88	50.24	38.04
haddock	8	ounces		167.7333	0.0	36.992	1.02
bay leaf	1			-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	2	tablespoons		171.0	7.857	5.343	14.4
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
green pea	1/2	cup		58.725	10.4762	3.9295	0.29
salt pepper				-	-	-	-
plain yogurt	1	cup	low fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.