Leek and Mushroom Kedgeree

Preparation: 15mins
Cooking: 15mins (+15mins for the rice)
Serves: 2-3 [we use 1½x for two massive portions]

Ingredients

Alternative / optional ingredients in []s

• 200g (7oz) basmati rice
• 2 leeks, thinly sliced [onion / spring onion]
• 250g (9oz) button mushrooms, sliced [or more]
• 125g (4oz) frozen peas
• 2 tsp hot curry powder [or medium + some hot chilli powder]
• 1 tsp ground coriander [+ cardamom / ground cloves]
• [fresh parsley and/or coriander]
• 1 tbsp lemon juice
• 2-3 eggs, hardboiled

To serve:

• Fromage frais
• lemon wedges
• mango chutney
• [spring onions]

Method

1. Cook the basmati rice according to packet instructions and drain well
2. Fry the leeks in Fry-light for 2-3mins then add the mushrooms and peas and cook over a high heat until the mushrooms are lightly browned
3. Stir in the curry powder and coriander [and other spices] and stir-fry for 1 min
4. Stir in the cooked rice and the lemon juice until the rice is evenly covered and hot [at the last minute, add the parsley/coriander, if using]
5. Cut the eggs into quarters and garnish with those, lemon wedges [and spring onions]. Serve with fromage frais and mango chutney

Adapted from www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6325,00.html}