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Leek and mushroom kedgeree

Recipe from: 10/1/1998 12:00:00 AM
Ingredients 12
Servings 8
Time 10 min


  • 8
    cardamom pods
  • 300
    basmati rice
  • 125
  • 300
    fresh black mushrooms, sliced
  • 6
    leeks, sliced
  • 2
    limes (zest and juice) or use one lemon
  • 30
    fresh parsley, snipped
  • 7
    fresh thyme sprigs
  • 1
  • 1
    cayenne pepper
  • salt and freshly ground black pepper, to taste
  • lime or lemon wedges, to garnish


+-30 min
Crush the cardamom pods to release the flavour. Cook the rice along with the cardamom pods, until al dente. Drain and remove cardamom pods. Set the rice aside and keep warm. Heat 25 ml butter and sauté the mushrooms. Drain off any excess juice. Remove from the pan and set aside. Melt the remaining butter in a large saucepan and toss in all the ingredients. Stir gently to combine until hot. Season and serve garnished with lime wedges and herbs. Serves: 8 Preparation time: 10 minutes Cooking time: ± 30 minutes

Read more on: shallow-fry

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