Leek And Rice Frittata With Sesame Mushrooms

  1. Preheat oven to 350u0b0F. Grease a deep 7 inch square cake pan and line base and 2 opposite sides with foil. Grease foil. Place on a baking tray.
  2. To make the base, cook rice in boiling water until tender. Drain then combine with onion, cheese, cilantro, egg and dried chili flakes. Press evenly into base and halfway up sides of prepared pan. Chill for 30 mins.
  3. Meanwhile, to make the leek filling, heat butter in a large saucepan over medium heat. Cook leeks, ginger and cilantro, stirring, until leeks are soft. Let cool then combine with eggs and heavy cream. Transfer to chilled pan and bake for 45 mins, or until browned and firm.
  4. To make the sesame mushrooms, heat sesame oil and vegetable oil in a large saucepan over medium-high heat. Cook garlic and sesame seeds, stirring, until sesame seeds are lightly browned. Add mushrooms, soy sauce and sake. Cook, stirring, until mushrooms are soft. Serve with leek and rice frittata.

basmati rice, onion, parmesan cheese, cilantro, egg, chili flakes, filling, butter, leeks, ginger, fresh cilantro, eggs, heavy cream, sesame mushrooms, sesame oil, vegetable oil, garlic, sesame seeds, cremini mushrooms, soy sauce, sake

Taken from recipes-plus.com/api/v2.0/recipes/33741 (may not work)

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