Bacon kedgeree

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


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


15 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.

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