Organic leek and mushroom kedgeree
recipe
Organic leek and mushroom kedgeree
No commentsIngredients
- 200g (7oz) organic basmati rice
- 2 organic leeks
- 50g (2oz) organic butter
- 250g (9oz) organic button mushrooms, sliced
- 125g (4oz) organic frozen peas
Serves:
4
Preparation:
25
Total Time:
25min
Directions
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- Cook the basmati rice according to packet instructions and drain well. Saute the leeks, thinly sliced, in g of the butter for mins, then add the mushrooms and peas and cook over a high heat until the mushrooms are lightly browned.
Stir in the vindaloo curry powder and coriander and stir fry for min. Stir in the cooked rice, g of butter and the lemon juice. Season and stir until the rice is evenly cooked and hot. garnish with the hardboiled eggs, quartered. Replace the butter with oil and the eggs with fried cashews for a vegetarian version of the dish.
Source: Recipe courtesy of Tesco Vegetarian Magazine. By Jane Suthering
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