Name: Middle Eastern brown rice and soft-boiled egg salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 2 x 250g pkts Uncle Ben's® Microwave Brown Rice; 4 eggs; 1 small lemon, rind finely grated, juiced; 36.40 gm extra virgin olive oil; 40.00 ml dried currants; 2.50 gm ground cumin; 1 bunch fresh dill, sprigs picked; 1 large zucchini, finely chopped; 4 green shallots, thinly sliced; 40.00 ml toasted pine nuts

Middle Eastern brown rice and soft-boiled egg salad

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Herby rice salad with a touch of sweet currants.

Ingredients:

2 x 250g pkts Uncle Ben's® Microwave Brown Rice
1 small lemon, rind finely grated, juiced
40.00 ml dried currants
2.50 gm ground cumin
1 bunch fresh dill, sprigs picked
1 large zucchini, finely chopped
4 green shallots, thinly sliced
40.00 ml toasted pine nuts

Instructions:

Prepare the rice according to the package instructions and then transfer it to a spacious bowl. Allow it to cool for a bit before moving on.
Boil a small saucepan of water. Gently add in the eggs. Let them cook over medium heat for 4 minutes for soft yolks or until desired doneness. Transfer the eggs to a bowl of ice water to cool. Peel the eggs before serving.
Combine lemon juice, rind, oil, currants, and cumin in a small bowl. Season well and stir to mix.
Finely chop half of the dill. Mix the chopped dill, dill sprigs, zucchini, shallot, half of the pine nuts, and dressing with the rice. Toss until well combined. Transfer to a serving plate. Gently halve the eggs and arrange them over the rice. Drizzle the remaining dressing and sprinkle the rest of the pine nuts on top. Season to taste. Serve and enjoy!

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