Jamie Magazine
By Anna Jones
Spiced veggie rice with poached eggs
With cumin, cardamom & chilli
55 mins
Not Too Tricky
serves 6
About the recipe
A riot of colour, spices, texture and flavour – Anna Jones' brunch rice recipe is just glorious.
Recipe From
Ingredients
7-8 spring onions
2 cloves of garlic
2 fresh red chillies
rapeseed or olive oil
2 fresh bay leaves
4 whole cardamom pods
3 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon ground turmeric
300g basmati rice
400g leftover roast veg, such as parsnips, beetroots, potatoes
6 medium free-range eggs
1 splash of white wine vinegar
200g leftover cooked green veg, such as Brussels sprouts, spinach
1 bunch of fresh flat-leaf parsley
1 bunch of fresh mint
2 limes
1 pomegranate
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Finely chop the spring onions, then peel and finely slice the garlic. Chop the chillies.
- Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaves, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
- Bash the cardamom pods and the coriander and cumin seeds with a pestle and mortar and add to the pan with the turmeric, chopped chilli and a couple of hearty pinches of sea salt. Stir for 3 to 4 minutes over a medium heat, until the spices are fragrant.
- Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
- While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
- Meanwhile, poach your eggs. Put a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2 to 3 minutes.
- Once the veg and rice are done, remove them from the oven and stir them together. Mix through the greens, herbs and lime juice.
- Pile the mixture into bowls, top each one with a poached egg, and serve with the pomegranate seeds scattered on top.
Tags
