Bacon kedgeree

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 12
Servings 4
Time 15 min

Ingredients

  • 6
    cardamom pods, crushed
  • 225
    g
    basmati rice
  • 10
    rashers streaky bacon, chopped
  • 2
    medium onions, sliced
  • 2
    sticks celery, sliced
  • 45
    g
    butter
  • 225
    g
    fresh brown mushrooms, sliced
  • 1
    lemon, juice and rind
  • 125
    ml
    sour cream
  • 2
    ml
    ground cumin
  • lemon wedges, to serve
  • 45
    ml
    freshly chopped coriander
 

Method

35 min
 
Bring a saucepan of water to the boil. Add the cardamom pods and boil for 5 minutes. Rinse the rice and add to the water. Cook according to pack instructions. Meanwhile, fry the bacon until crisp, then remove from the pan and keep warm. add the onion and celery to the pan and fry in the bacon fat for 2 minutes, until soft. In a separate pan, melt the butter and cook the mushrooms until just tender. When the rice is cooked, drain and return to the saucepan. Remove the cardamom and add the onion mixture and mushrooms to the rice. Add all remaining ingredients and mix well. Serve with lemon wedges and garnish with fresh coriander.
 

Read more on: pork
 

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