adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced veggie rice with poached eggs
Spiced veggie rice with poached eggs
0 Likes
Total Time:
55 minutes
Anna Jones' vibrant brunch rice is a flavor-packed delight.
Ingredients:
  • 7-8 spring onions
  • 2 cloves of garlic
  • 2 fresh red chillies
  • rapeseed or olive oil
  • 2 fresh bay leaves
  • 4 whole cardamom pods
  • 3 teaspoons coriander seeds
  • 3 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 300 g basmati rice
  • 400 g leftover roast veg such as parsnips, beetroots, potatoes
  • 6 medium free-range eggs
  • 1 splash of white wine vinegar
  • 200 g leftover cooked green veg such as Brussels sprouts, spinach
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 1 bunch of fresh mint (30g)
  • 2 limes
  • 1 pomegranate
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Finely chop the spring onions, slice the garlic, and chop the chillies. 3. Heat oil in a large ovenproof pan. Cook spring onions, garlic, and bay leaves over low heat for 10 minutes until soft. 4. Crush cardamom pods, coriander, cumin seeds, and turmeric in a mortar. Add to the pan with chopped chilli and salt. Cook for 3 to 4 minutes until fragrant. 5. Increase heat, add rice, and stir to coat in the spices. Pour in 800ml water until 1cm above the rice. Cover and bake for 25 minutes. 6. Place root veg on a baking tray, drizzle with oil, and season. Bake for the last 10 minutes. 7. Poach eggs in simmering water with vinegar for 2 to 3 minutes. 8. Once rice and veg are done, mix together with greens, herbs, and lime juice. 9. Serve in bowls, top with a poached egg, and scatter pomegranate seeds on top.

Similar Recipes