|200 grams||Brown rice; (7oz)|
|600 millilitres||Vegetable stock; (1 pint)|
|100 grams||Green lentils; soaked for 1 hour|
|; (3 1/2oz)|
|30 millilitres||Waitrose Vegetable Oil; (2tbsp)|
|1 medium||Onion; finely chopped|
|100 grams||Button mushrooms; sliced (3 1/2oz)|
|55 grams||Cashew nuts; (2oz)|
|1||142 ml carto Waitrose Sour Cream|
|15 millilitres||Sharwoods Rogan Josh Medium Curry Paste; (1tbsp)|
|100 grams||Frozen peas; (3 1/2oz)|
|30 millilitres||Fresh parsley; chopped (2tbsp)|
|4||Waitrose Free Range Eggs; (medium), hard|
Place the rice in a large pan with the stock and boil for 20-25 minutes or until the rice is soft. Drain and set aside.
In a separate pan boil the green lentils for about 15-20 minutes or until soft, drain, rinse with boiling water and set aside.
In a large frying pan heat the oil and fry the onion for 3-4 minutes or until soft and golden. Add the mushrooms and cashew nuts and fry for a further 2 minutes.
In a small bowl mix together the sour cream and curry In a small paste, add to the frying pan and stir well.
Add the frozen peas, rice and green lentils, stir well and heat thoroughly for 5-10 minutes or until piping hot.
Transfer to a serving dish and stir in the chopped parsley and quartered boiled eggs.
Alternatively, this dish is delicious if served with the eggs poached and arranged on top of the rice.
Converted by MC_Buster.
NOTES : Kedgeree is a classic East Indian dish of rice, lentils and onions, and it was only in the 18th century that smoked fish and hard-boiled eggs were added in order to anglicise it. Our vegetarian version also includes vegetables and nuts to produce a wonderful contrast of tastes and textures.
Converted by MM_Buster v2.0l.
Random recipe of the day