Rice with Fish, Spinach and Egg 

Rice with Fish, Spinach and Egg


Calories:0 kcal
Preparation:25 min
Ready in:25 min


For servings

250 gramsRice
500 millilitersVegetable broth from the glass
250 gramsfish fillet
1 bunchParsley
100 millilitersVinegar
125 gramsSpinach


1 Bring the broth to a boil in a saucepan, add the rice and cook according to package directions. Rinse fish fillets, pat dry and cut into bite-size pieces. Season with salt and pepper and add the fish to the rice during the last 5 minutes of cooking.  Rinse the parsley, dry and finely chop. Add the parsley to the rice once it's cooked. 
2 Rinse the spinach and spin dry.
3 In a wide pot bring 1.5 liters (approximately 1 1/2 quarts)  of water and the vinegar to a boil. Break the eggs separately and place in cups or bowls, then slide the eggs into the simmering vinegar and water. Cook until the whites are set, about 4 minutes. Remove with a slotted spoon and drain well.
4 Serve the rice with spinach in 4 bowls and top each with 2 poached eggs and freshly ground pepper.


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