Leek And Rice Frittata With Sesame Mushrooms Recipe

Name: Leek And Rice Frittata With Sesame Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz basmati rice; 1/2 None small onion, finely chopped; 1/4 cup Parmesan cheese, grated; 1 tbsp finely chopped fresh cilantro leaves; 1 None large egg, lightly beaten; 1/2 tsp dried chili flakes; None None FOR THE LEEK FILLING; 4 1/2 tbsp butter; 3 None large leeks, shredded; 1/2 tbsp grated fresh ginger; 2 tbsp finely chopped fresh cilantro; 3 None large eggs, lightly beaten; 1 cup heavy cream; None None FOR THE SESAME MUSHROOMS; 2 tsp sesame oil; 1 tbsp vegetable oil; 4 cloves garlic, minced; 1/4 cup sesame seeds; 1 1/4 cups cremini mushrooms; 2 tbsp soy sauce; 2 tbsp sake

Servings: persons

5 oz basmati rice
1/2 None small onion, finely chopped
1/4 cup Parmesan cheese, grated
1 tbsp finely chopped fresh cilantro leaves
1 None large egg, lightly beaten
1/2 tsp dried chili flakes
None None FOR THE LEEK FILLING
4 1/2 tbsp butter
3 None large leeks, shredded
1/2 tbsp grated fresh ginger
2 tbsp finely chopped fresh cilantro
3 None large eggs, lightly beaten
1 cup heavy cream
None None FOR THE SESAME MUSHROOMS
2 tsp sesame oil
1 tbsp vegetable oil
4 cloves garlic, minced
1/4 cup sesame seeds
1 1/4 cups cremini mushrooms
2 tbsp soy sauce
2 tbsp sake

1
Preheat oven to 350u00b0F. 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.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 oz basmati rice, 1/2 None small onion, finely chopped, 1/4 cup Parmesan cheese, grated, 1 tbsp finely chopped fresh cilantro leaves, and more.

Yes, Leek And Rice Frittata With Sesame Mushrooms falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek And Rice Frittata With Sesame Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions