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Vegetable Kedgeree Veg HT MC 40mins plus soaking
Serves 4 Hot Vegetarian Vegan Vegetables Pulses Grains Pulses Dairy Gluten Wheat free Eggless
Ingredients 2 tbsp Vegetable Oil 3 Cardamom Pods 3 Black Peppercorns 2 teasp Cumin Seeds 3 Cloves 2.5cm/1-inch piece Cinnamon 5cm/2-inches Fresh Root Ginger, grated 1/2 teasp Turmeric 2 Medium Onions, chopped 300ml/10fl.oz. Water 75g/3oz Green Lentils, pre-soaked 75g/3oz Basmati Rice 100g/4oz mixed green Vegetables (e.g. Peas, Mange-tout, Beans, Courgettes Zucchini), cut into bite sized pieces where appropriate
Instructions
1. Heat the oil in a large saucepan, add the Cardamom, peppercorns, cumin seeds, cloves and cinnamon and fry over a high heat until it starts to splutter.
2. Add the ginger, turmeric and onion and sauté, stirring, for 2 minutes.
3. Add the water, mix well, bring to the boil then add the drained lentils, rice and vegetables.
4. Cover and simmer for 15-20 minutes or until the rice is cooked.
5. Adjust the seasoning and allow to stand for 5 minutes, covered, before serving.
Serving Suggestions Accompaniments Not necessary Dessert: Ice cream with Mocha Sauce
More Vegetarian Recipes | What's in Season | Growing Vegetables
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