Butternut & lentil kedgeree
Silvana Franco shows you how to make a delicious meat-free kedgeree.
Recipe - Serves: 6
2 tbsp groundnut oil
1 onion, finely diced
1 large red chilli, deseeded and sliced
2cm piece root ginger, peeled and cut into matchsticks
28g pack fresh coriander
25g pack fresh flat-leaf parsley
3 tbsp mild curry powder
300g Waitrose LOVE Life Brown Basmati, Red Camargue & Wild Rice
100g Puy lentils
500g butternut squash, peeled and cut into 1cm cubes
2 x 500ml tubs Cooks' Ingredients Vegetable Stock, hot
Juice 2 limes, plus extra wedges, to serve
6 medium Waitrose British Blacktail Free Range Eggs
1 Warm the oil in a large frying pan or wok over a low heat. Add the onion, chilli and ginger and sauté for 8 minutes or until softened.
2 Meanwhile, remove the coriander and parsley leaves from their stalks and chop the stalks finely. Add them to the pan together with the curry powder and cook for 2 minutes.
3 Stir the rice and lentils into the pan until coated in the oil, then add the butternut and stock. Bring to the boil, cover, then simmer for 30-35 minutes, or until the ingredients are tender and the stock has been absorbed. Roughly chop the herb leaves and stir into the rice with the lime juice and some seasoning.
4 Meanwhile, bring a medium pan of water to the boil. Lower in the eggs and cook for exactly 1 minute, then remove from the heat, cover with a lid and leave to stand for exactly 7 minutes. Remove the eggs with a slotted spoon, place under cold water until just cool enough to handle. Quickly peel and cut in half just before serving on a bed of the rice with lime wedges to squeeze over. Great with natural yogurt.
Typical values per serving: