Kids Kedgeree


  • Makes6 servings

This fragrant rice and split pea dish acquaints kids with the complex spices of India and is mild enough even for beginners. Serve as a side or main dish.


  • 2 tbsp olive oil

  • 1 1/4 cups brown rice

  • 1/2 cup dried yellow split peas

  • 1/2 cup diced carrot

  • 1/2 onion, finely diced

  • 1/4 tsp ground cloves

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • 1 tsp curry powder

  • 3 1/4 cups chicken broth, or vegetable broth

  • 1 bay leaf

  • 1/3 cup shelled pistachios, or cashew pieces (optional)


  • In a heavy saucepan, heat olive oil over medium-low heat. Add rice, split peas, carrot and onion. Stir until onion turns translucent, about 4 minutes. Add cloves, cinnamon, cumin and curry powder, and cook, stirring, until spices are fragrant (about 1 minute). Add stock, bay leaf and nuts, if using.

  • Bring to boil, uncovered. Stir. Reduce heat to simmer, cover and cook 50 minutes or until rice is tender. Turn off heat and fluff with a fork. Re-cover and allow to steam 5 minutes longer. Season with salt and pepper to taste. Remove bay leaf before serving.

This article was originally published on Jun 01, 2009

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