India~Kedgeree

Kedgeree
This is a dish that originated with the the soldiers returning from India in the days of the Raj and is an exciting brunch specialty.

2 tbsp. butter
1 small onion, chopped fine
2 cups white or mixed wild rice
1/2 tbsp curry powder (or to taste for spiciness)
2 cups water
1/2 tsp. salt
tsp. fresh ground pepper
3 hard cooked eggs, chopped
1/2lb. sliced smoked salmon, cut in strips
1/4 cup lemond juice
1/4 cup chopped parsley

In large skillet, melt butter over medium heat. Add onion, rice and curry. Saute 5 minutes.
Stir in water, salt and pepper and heat to boiling. Reduce heat. Simmer, covered, for 15 minutes or until water is absorbed and rice is tender.
Stir in eggs, half the salmon. lemon juice and parsley. Spoon onto warmed serving platter and top with remaining salmon.