Leek and mushroom kedgeree

Name: Leek and mushroom kedgeree
Prep time: 10 min
Cook time: 1800 min
Total time: 1810 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 8.00 cardamom pods; 300.00 g rice basmati; 125.00 g butter; 300.00 g black mushrooms sliced; 6.00 leeks sliced; 2.00 lime zest and juice; 30.00 ml fresh parsley chopped; 7.00 ml fresh thyme sprigs; 1.00 ml cumin; 1.00 ml cayenne pepper; salt and freshly ground black pepper to taste; lime or lemon, wedges

8 servings Prep: 10 mins, Cooking: 30 hrs

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

8.00	cardamom — pods
300.00 g	rice — basmati
125.00 g	butter
300.00 g	black mushrooms — sliced
6.00	leeks — sliced
2.00	lime — zest and juice
30.00 ml	fresh parsley — chopped
7.00 ml	fresh thyme — sprigs
1.00 ml	cumin
1.00 ml	cayenne pepper
	salt and freshly ground black pepper — to taste
	lime — or lemon, wedges

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Method:

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