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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
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Ingredients
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Imperial
- 115g of basmati rice
- 1 onion, finely chopped
- 285ml of chicken stock, hot
- 1 handful of mint leaves, chopped
- 1 egg, beaten
- 55g of peas, cooked
- 1 handful of parsley, chopped
- 1 knob of butter
- 1 raw beetroot, grated
- 1 tsp balsamic vinegar
- 1 carrot, grated
- 1 tsp tomato ketchup
- 4 cauliflower florets, chopped
- 1 tsp natural yoghurt
- 4 eggs, hard-boiled
- sugar
- salt
- pepper
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Method
1
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
- 115g of basmati rice
- 1 onion, finely chopped
- 285ml of chicken stock, hot
2
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
3
Mix the beetroot with the balsamic vinegar, the carrot with the tomato ketchup and the cauliflower with the natural yoghurt
- 1 raw beetroot, grated
- 1 tsp balsamic vinegar
- 1 carrot, grated
- 1 tsp tomato ketchup
- 4 cauliflower florets, chopped
- 1 tsp natural yoghurt
4
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
- 4 eggs, hard-boiled
First published in 2015
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