Recipe

Leek and rice flan with sesame mushrooms

Jan 31, 2011 1:00pm
  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Leek and rice flan with sesame mushrooms
  • 3/4 cup (150g) basmati rice
  • 1/2 small_piece (40g) brown onion, choppedfinely
  • 1/4 cup (20g) parmesan cheese, grated
  • 1 tablespoon fresh coriander, finely chopped
  • 1 egg, beaten lightly
  • 1/2 teaspoon dried chilli flakes
  • 60 gram butter
  • 3 large_piece (1.5kg) leeks, shredded
  • 1 1/2 tablespoon fresh ginger, grated
  • 1/4 cup fresh coriander, finely chopped
  • 3 eggs, beaten lightly
  • 1 cup (250ml) cream
  • 2 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 clove garlic, crushed
  • 1/4 cup (35g) white sesame seeds
  • 600 gram swiss brown mushrooms
  • 2 tablespoon soy sauce
  • 2 tablespoon sake

Method

Leek and rice flan with sesame mushrooms
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square cake pan. Line base and two opposite sides with foil, grease foil well.
  • 2
    Place rice in large saucepan of boiling water. Boil, uncovered, until tender, drain well.
  • 3
    Combine rice and remaining ingredients in large bowl, mix well. Press mixture evenly over base and halfway up sides of prepared pan. Place pan on oven tray, refrigerate 30 minutes.
  • 4
    To make leek filling. Heat butter in medium saucepan. Cook leek, ginger and coriander, stirring, until leek is soft, cool. Combine leek mixture, egg and cream in large bowl, mix well.
  • 5
    Pour leek filling into rice crust. Bake, uncovered, in moderately hot oven about 45 minutes or until browned and firm.
  • 6
    To make sesame mushrooms, heat oils in large saucepan, cook garlic and seeds, stirring, until seeds are browned lightly. Add remaining ingredients, cook, stirring, until mushrooms are soft.
  • 7
    Serve with sesame mushrooms.

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