kedgeree with green beans and mushrooms

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Kedgeree with Green Beans and Mushrooms

 

Recipe By :Matthew Drennan and Annie Nichols (1997)

Serving Size : 2 Preparation Time :0:00

Categories : Entertaining Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup basmati rice

1 1/4 cups cold water -- for rice

3 eggs

6 ounces green beans -- trimmed

1/4 cup butter

1 onion -- finely chopped

8 ounces fresh crimini mushrooms -- quartered

2 tablespoons light cream

1 tablespoon chopped fresh parsley

salt and black pepper

 

1. Wash the rice several times under cold water. Drain thoroughly. Bring a pan

of water to a boil. Add the rice and cook for 10 to 12 minutes until tender.

Drain thoroughly. [The rinsing, water, time should produce a tender but chewy

rice with separate grains.]

 

2. Half fill a second pan with water. Add the eggs and bring to a boil. Lower

the heat and simmer for 8 minutes. Drain the eggs and cool them under cold

water. Remove the shells.

 

3. Bring another pan of water to a boil and cook the green beans for 5 minutes.

Drain and refresh under cold running water. Then drain again.

 

4. Melt the butter in a large frying pan. Add onions and mushrooms. Cook for 2

to 3 minutes over moderate heat. Add the green beans and rice to the onion

mixture. Stir lightly to mix. Cook for 2 minutes.

 

5. Reduce the heat. Stir in the cream and half the parsley, just before serving.

Cut eggs into wedges (4 per eggs). Add them to the pan so that they warm. Reheat

the kedgeree, but do not allow it to boil. Serve at once garnished with

remaining parsley.

 

Serves 2 to 6 as main or side dish. [Photo: attractive in a dark earthenware

shallow bowl.]

 

[COMMENT: the recipe add the eggs, then adds the cream in step 5 and says to

take care not to break up the eggs.]

 

Description:

" Spring (Easter): crunchy green beans and mushrooms are served with rice,

parsley and eggs "

Source:

" BOOKS: Vegetarian Entertaining: 100 tempting and nutritious ideas for easy

vegetarian dining "

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Per Serving (excluding unknown items): 635 Calories; 35g Fat (48.2% calories

from fat); 19g Protein; 64g Carbohydrate; 5g Dietary Fiber; 352mg Cholesterol;

384mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 6 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3386 0 0 0

 

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