Leek And Rice Frittata With Sesame Mushrooms - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. Grease a deep 7 inch square cake pan and line base and 2 opposite sides with foil. Grease foil. Place on a baking tray.
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.
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.
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.