Plant-Based
Black rice packed with fragrant vegetables and almonds, broccolini and topped with perfectly cooked eggs. Finished with a zesty lime vinaigrette.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Zest and juice the lime into a small bowl. Combine with 1/3 cup olive oil and season with salt and pepper to taste.
3. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and quarter.
4. Thinly slice leek and dice carrot. Trim and slice broccolini. Add to pan with almonds, 2 tbsp butter, 1 tbsp curry powder and 1/2 tbsp cumin.
5. Toss in cooked rice and spinach until well combined. Season with salt and pepper. Set aside.
6. Divide pilaf between plates and top with eggs. Spoon over lime vinaigrette to taste.
Notes:
Eggs can also be fried or scrambled through the rice.
2. Zest and juice the lime into a small bowl. Combine with 1/3 cup olive oil and season with salt and pepper to taste.
3. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and quarter.
4. Thinly slice leek and dice carrot. Trim and slice broccolini. Add to pan with almonds, 2 tbsp butter, 1 tbsp curry powder and 1/2 tbsp cumin.
5. Toss in cooked rice and spinach until well combined. Season with salt and pepper. Set aside.
6. Divide pilaf between plates and top with eggs. Spoon over lime vinaigrette to taste.
Notes:
Eggs can also be fried or scrambled through the rice.
Black rice 300g
lime 1
Eggs 6 pack
leek 1/2
carrot 1
broccolini 1 bunch
Slivered almonds 1 packet (40g)
baby spinach 1/2 bag (100g)
From your pantry:
olive oil, butter, salt, pepper, curry powder, ground cumin
lime 1
Eggs 6 pack
leek 1/2
carrot 1
broccolini 1 bunch
Slivered almonds 1 packet (40g)
baby spinach 1/2 bag (100g)
From your pantry:
olive oil, butter, salt, pepper, curry powder, ground cumin
