Breakfast Rice Dish
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps unsalted butter
- 1 onion (finely chopped)
- 4 rashers back Bacon (chopped)
- 2 tsps Madras curry powder
- 1 cup Basmati rice (rinsed in several changes of water)
- 1 ½ cups vegetable stock (hot)
- 4 medium eggs
- 1 bunch flat-leaf parsley
- salt
- freshly ground Black pepper
Preparation steps
1.
Melt the butter in a large saucepan or casserole dish set over a medium heat until hot.
2.
Add the onion, bacon, and a little salt, sweating for 5 minutes until the onion is softened.
3.
Sprinkle over the curry powder, stir well, and cook for a further minute. Stir in the rice and cover with the stock.
4.
Increase the heat and cook until the stock if boiling. Reduce the heat and cover with a lid, cooking for 15-20 minutes until the rice is tender.
5.
Meanwhile, cook the eggs in a saucepan of boiling water for 9 minutes. Drain and refresh in iced water immediately.
6.
Peel and set to one side. Roughly chop most of the parsley, reserving a few sprigs for a garnish.
7.
Once the rice has absorbed the stock, remove the saucepan from the heat and leave it covered for 5 minutes.
8.
Fluff the rice with a fork and spoon into bowls. Slice the eggs and sit on top of the rice, garnishing with a sprinkle of chopped parsley and a sprig as well.
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