Recipe - Vegetarian Kedgeree

200 g Brown rice; (7oz)
600 ml Vegetable stock; (1 pint)
100 g Green lentils; soaked for 1
hour
; (3 1/2oz)
30 ml Waitrose Vegetable Oil;
(2tbsp)
1 md Onion; finely chopped
100 g Button mushrooms; cut or sliced up (3
1/2oz)
55 g Cashew nuts; (2oz)
1 142 ml carto Waitrose Sour
Cream
15 ml Sharwoods Rogan Josh Medium
Curry Paste; (1tbsp)
100 g Frozen peas; (3 1/2oz)
30 ml Fresh parsley; chopped
(2tbsp)
4 Waitrose Free Range Eggs;
(medium), hard
; boiled

Place the rice in a large pan with the stock and boil for 2025 minutes or
until the rice is soft. Drain and set aside.

In a separate pan boil the green lentils for about 1520 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 34 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 510 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 hardboiled 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.