Mushroom Kedgeree
Mushroom Kedgeree: A Hearty Veggie Twist
What is Kedgeree?
Kedgeree is traditionally a breakfast dish made with smoked fish, rice, and eggs. But don’t worry, we’re giving it a meat-free makeover with plenty of mushrooms! This version is hearty, flavorful, and perfect for any meal of the day.
Ingredients
1 cup long-grain rice
1 tablespoon olive oil1 onion, chopped2 cloves garlic, minced1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon turmeric1/4 teaspoon cayenne pepper1 pound mixed mushrooms, sliced1 cup vegetable broth1/4 cup chopped fresh cilantroSalt and pepper to taste Instructions
Cooking the Rice:1. Bring 2 cups of water to a boil in a medium saucepan.
2. Stir in the rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender.
4. Drain any excess water and set aside.
Making the Kedgeree:1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, or until fragrant.
4. Add the mushrooms and cook until browned, about 7-10 minutes.
5. Stir in the cooked rice and vegetable broth. Bring to a simmer and cook until the liquid is absorbed, about 5 minutes.
6. Remove from heat and stir in the cilantro.
7. Season with salt and pepper to taste.
Serving Suggestions
Serve warm, topped with a dollop of plain yogurt or a fried egg for extra protein.
Enjoy as a main course or a hearty breakfast.Leftovers make a great lunch or light dinner.This mushroom kedgeree is a delicious and satisfying way to enjoy a classic dish with a plant-based twist. It’s packed with flavor and perfect for anyone looking for a meat-free meal.
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