30/04/08 - Quick crab and mushroom kedgeree
Published Date:
02 May 2008
By Phil Vickery
INGREDIENTS:
* 450g fresh white crab meat
* 3 x 200g sachets microwaveable rice
* 115g butter, melted
* 225g baby button mushrooms, cut in half
* 2 tbsp vegetable oil
* 4 tbsp roughly-chopped fresh parsley
* 4 salad onions, chopped
* Salt and freshly ground black pepper
* 1 egg, beaten
METHOD:
* Warm the rice in the microwave according to the instructions on the packet.
* Heat half the butter in a non-stick wok. Gently heat the other half in a separate pan.
* Add the mushrooms to the wok and cook for 2 to 3 minutes. Add the onions, crab meat and parsley.
* In a separate non-stick wok, add 2 tbsp oil and heat through. Add the beaten egg and cook until fully cooked through. Add the rice and mix well.
* Mix all of the cooked ingredients together and season. Finally, add the rest of the butter and serve.
The full article contains 155 words and appears in n/a newspaper.
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Last Updated:
02 May 2008 4:00 PM
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Source:
n/a
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Location:
Boston
