Rice with egg, peas and grated raw vegetables

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Serve this vibrant rice dish from Frances Atkins alongside your midweek meal for a plethora of colour and flavour. Egg is stirred through the rice after cooking for added richness, then served with a variety of raw vegetables for added crunch.

First published in 2015





Place a pan over a medium heat and add the rice, onion and hot chicken stock. Cook until the rice has softened and the liquid has been absorbed
Mix a little sugar into the chopped mint leaves. Add the beaten egg to the rice with the peas, parsley and mint. Finish with the butter, add salt and pepper to taste and keep warm
Mix the beetroot with the balsamic vinegar, the carrot with the tomato ketchup and the cauliflower with the natural yoghurt
Place a spoonful of rice in the middle of a plate and arrange the vegetables around the outside. Chop the hard-boiled eggs, sprinkle over the top and serve immediately

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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