Lightly spiced veggie kedgeree

This makes a great brunch, lunch or dinner. Try frying some extra sliced onions until caramelised and scattering over the top for an extra flavour hit.

Ingredients

VEGETARIAN

Serves: 4

Ready in: 25 mins

• 3 tbsp vegetable oil
  
• 1 onion, finely chopped
• 1 tbsp curry powder
• ½ tsp mustard seeds (optional)
• 280g long grain rice, rinsed
• 600ml veg stock
• 1 x 170g pack Co-op Fine Green Beans
• 4 eggs
• 40g butter
• 200g chestnut or button mushrooms, sliced
• Handful each fresh parsley and coriander, chopped, plus extra to garnish
• 1 lemon, cut into wedges

Method

1. Heat the oil in a wide, lidded pan. Add the chopped onion and cook gently for 5 mins until softened and translucent. Add the curry powder and mustard seeds (if using), season and cook for 3 mins until the mixture starts to brown.
   
2. Add the rice to the pan and stir to combine. Pour in the stock, bring to the boil then reduce to a simmer. Cover and cook gently for 12-13 mins, adding a splash more water if needed. Simmer until the liquid has been absorbed and the rice is just cooked with a slight bite. Take off the heat and set aside.
3.  Bring a large saucepan of water to the boil, add the eggs and simmer for 6-7 mins for soft boiled (or 8-10 mins for hard boiled), add the green beans to the water for the final 6 mins of cooking. Plunge the eggs and beans into a bowl of cold water to stop them from cooking further. Once cool, drain, then peel the eggs and cut each in half lengthways.
4.  Heat the butter in a frying pan. Add the mushrooms and cook for 7-10 mins until nicely browned.
5.  Stir the mushrooms and buttery juices from the pan into the cooked rice, along with the green beans. Fold in the chopped herbs and serve topped with the egg, some extra herbs to garnish, plus lemon wedges to squeeze over.