Rice with egg, peas and grated raw vegetables

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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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
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
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
First published in 2015
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Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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