Ingredients
- 1 tablespoon pepitas.
- 1 cup brown Basmati rice, white or brown.
- 1 teaspoon butter.
- 1 small (100g) brown onion, finely diced.
- 1 small (100g) carrot, grated.
- 1 cm fresh ginger, minced.
- 1/2 teaspoon ground turmeric.
- 1 teaspoon curry powder.
- 1 teaspoon wholegrain mustard.
- 1/2 teaspoon cardamom, ground.
- 1 cup (250ml) vegetable stock.
- 2 cups baby spinach leaves.
- 2 eggs.
Directions
- 1. Add pepitas to a deep frying pan on medium heat and lightly toast on both sides. Set aside.
2. Cook rice according to packet instructions until light and fluffy. Set aside.
3. Melt the butter in the same deep frying pan as the pepitas on a low-medium and cook the onion and carrot for 5 minutes, until softened. Add the ginger, turmeric, curry powder, mustard, cardamon and rice. Cook for another minute until fragrant.
4. Stir in the vegetable stock, bring to the boil and simmer for 10 minutes. Remove from heat and stir through spinach leaves.
5. Whilst the rice is simmering, boil the eggs. Fill the same saucepan you used to cook your rice with water and bring to a gentle boil. Add eggs and cook for 6 minutes and 40 seconds for hard boiled eggs. Once cooked, plunge into cold water to stop the cooking process and peel the shells off.
6. Once the rice mixture has reduced, separate mixture between a bowl for dinner and a container for lunch tomorrow. Serve each with one boiled egg and half of the toasted pepitas.
Note
Dairy-free option: Use olive oil instead of butter.
Usually a meal for breakfast, this quirky twist on a classic kedgeree combines Basmati brown rice, plenty of spice and a crunchy pepita sprinkle.
Ingredients
- 1 tablespoon pepitas.
- 1 cup brown Basmati rice, white or brown.
- 1 teaspoon butter.
- 1 small (100g) brown onion, finely diced.
- 1 small (100g) carrot, grated.
- 1 cm fresh ginger, minced.
- 1/2 teaspoon ground turmeric.
- 1 teaspoon curry powder.
- 1 teaspoon wholegrain mustard.
- 1/2 teaspoon cardamom, ground.
- 1 cup (250ml) vegetable stock.
- 2 cups baby spinach leaves.
- 2 eggs.
Directions
- 1. Add pepitas to a deep frying pan on medium heat and lightly toast on both sides. Set aside.
2. Cook rice according to packet instructions until light and fluffy. Set aside.
3. Melt the butter in the same deep frying pan as the pepitas on a low-medium and cook the onion and carrot for 5 minutes, until softened. Add the ginger, turmeric, curry powder, mustard, cardamon and rice. Cook for another minute until fragrant.
4. Stir in the vegetable stock, bring to the boil and simmer for 10 minutes. Remove from heat and stir through spinach leaves.
5. Whilst the rice is simmering, boil the eggs. Fill the same saucepan you used to cook your rice with water and bring to a gentle boil. Add eggs and cook for 6 minutes and 40 seconds for hard boiled eggs. Once cooked, plunge into cold water to stop the cooking process and peel the shells off.
6. Once the rice mixture has reduced, separate mixture between a bowl for dinner and a container for lunch tomorrow. Serve each with one boiled egg and half of the toasted pepitas.
Note
Dairy-free option: Use olive oil instead of butter.