Prep time: 15 minutes Cook Time 20 minutes
- 2 tbsp (30 mL)salted butter
- 1 red onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, seeded and diced
- 1 tbsp (15 mL)curry powder (mild or hot)
- 1 cup (250 mL)basmati rice
- 1 3/4 cups (440 mL)vegetable stock or water
- 1 tbsp (15 mL)white vinegar
- 4 eggs
- 1 cup (250 mL)baby spinach
- 1/4 cup (60 mL)chopped fresh mint
- Salt and pepper
ONE: In a large saucepan, melt butter over medium heat. Add onion and cook until transparent (about 2 minutes), stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add red pepper and curry powder; stir to combine. Add rice and stir for 1 minute. Add stock, stir and bring to a boil. Once boiling, reduce heat to low. Cover and cook for 15 minutes.
TWO: Meanwhile, while rice is cooking, fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.
THREE: Once rice is cooked, remove from heat, uncover and fluff with a fork. Stir in spinach and mint; season with salt and pepper. Divide rice onto four plates. Place an egg on top of each bed of spiced rice.
Recipes courtesy of Egg Farmers of Canada.