Wednesday, July 7, 2010

Curried Tomato & Coriander Rice with Egg


From: Good Taste June 2009 (not sure if it is on the Taste site, I can't see it yet.) I suspect it used to be on the Keen site.

Curried Tomato & Coriander Rice with Egg

1 tabs olive oil
1 brown onion, finely chopped
300g ( 1 1/2 cups) basmati rice
1 tab Keen's Curry Powder
750ml (3 cups) vegetable stock
3 large tomatoes, finely chopped
1/3 cup fresh coriander leaves, chopped
4 eggs
Fresh coriander leaves, extra, to serve
Baby spinach leaves, to serve

Heat oil in a large, deep frying pan over medium-high heat. Add onion and cook, stirring, for 10 minutes or until golden. Add the rice and curry powder. Cook, stirring, for 30 seconds or until aromatic. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 12 minutes or until the liquid is absorbed.

Use a fork to separate the grains. Stir in the tomato and coriander.

Use the back of a spoon to make4 large evenly spaced indents in the rice mixture. Crack an egg into each indent. Cook, covered, for 5-8 minutes or until the eggs are just set.

Top with extra coriander and serve with baby spinach leaves.

Plates Johnson Australia.

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