Middle Eastern brown rice and soft-boiled egg salad

Cooking Eggs Middle Eastern brown rice and soft-boiled egg salad

Currants add a hint of sweetness to this herby, aromatic rice salad.

Lables: Vegetarian Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook the rice following packet directions. Transfer to a large bowl. Set aside to cool slightly.
  2. Bring a small saucepan of water to the boil over high heat. Add the eggs. Reduce the heat to medium and cook for 4 minutes for soft yolks or until cooked to your liking. Refresh in iced water. Peel eggs.
  3. Place the lemon juice, rind, oil, currants and cumin in a small bowl. Season and stir to combine.
  4. Chop half the dill. Add the chopped dill, dill sprigs, zucchini, shallot and half the pine nuts and dressing to the rice. Toss to combine. Place on a serving plate. Carefully tear the eggs in half and place on top of the rice. Drizzle with the remaining dressing and sprinkle with remaining pine nuts. Season.

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2 x 250g pkts microwave brown rice
4 eggs
1 small lemon, rind finely grated, juiced
2 tbsp extra virgin olive oil
2 tbsp dried currants
1 tsp ground cumin
1 bunch fresh dill, sprigs picked
1 large zucchini, finely chopped
4 green shallots, thinly sliced
2 tbsp toasted pine nuts

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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