Cooked in a seasoned broth, this delicious Middle Eastern dish is sure to leave you and your guests feeling full and satisfied. The heightened fibre content of the brown rice will aid with high cholesterol and blood pressure, whilst the nutrition rich watercress adds a peppery kick. This simple dish is sure to be a favourite with its cost effective, tasty and highly nutritious ingredients.
Prep time: 20 minutes Cooking time: 30 minutes Serves: 4
250g brown basmati rice
700ml vegetable stock
100g pine nuts
100g shiitake, chestnut or button mushrooms, roughly chopped
1 tbsp vegetable oil
1 onion, chopped
2 tsp turmeric
2 tsp garam masala
2 tsp paprika
25g butter (can be left out or swapped for vegan butter for vegan or dairy free option)
15g watercress, roughly chopped
15g rocket, roughly chopped
Juice of half a lemon
1 red chilli, finely diced
3 spring onions, finely chopped
100ml white wine vinegar
2 tsp salt, plus more to taste
Bring the vegetable stock to the boil. In the meantime, place a large frying pan on a medium high heat. Add the pine nuts and toast for a few minutes until lightly browned, tossing occasionally. Remove from the pan and set aside in a bowl.
Return the pan to the heat. Add the chopped mushrooms and dry-fry, stirring occasionally, until they have released liquid and begun to brown. Remove from the pan and add to the bowl with the pine nuts.
Add the vegetable oil to the pan and turn up the heat to high. Add the rice and stir to coat thoroughly with the oil. Cook for a couple of minutes, stirring occasionally, then add the onions and continue to cook until the onions have softened and turned translucent. Add the pine nuts, mushrooms and spices and remove from the heat.
Carefully add the rice mixture to the saucepan with the stock along with 2 tsp of salt and a pinch of ground black pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook for around 40 minutes or until the rice is tender. Remove from the heat and leave to stand for 10 minutes. While the rice is standing, bring another pan of water to the boil then add the white wine vinegar. Once the water has boiled again, turn down to a gentle simmer and carefully crack in the four eggs. Cook the eggs in the simmering water for 3.5 minutes, then remove from the pan with a slotted spoon and allow to drain on some paper towel.
To serve, stir the watercress, rocket, lemon juice, chilli, spring onion and butter into the brown rice, adding seasoning to taste. Split evenly between four serving bowls and top each with a poached egg, finishing with a sprinkling of sea salt and black pepper. Serve immediately.