Broccoli and brown rice bake with soft-boiled eggs

Broccoli and brown rice bake with soft-boiled eggs

By
From
Good Better Green
Serves
4

The success of this dish rests on using the most flavoursome stock. If you are not vegetarian, I would recommend chicken stock, otherwise be sure to use a veggie stock with a deep flavour. If you have any leftovers, add to 1–2 whisked eggs and stir in 1–2 tablespoons flour to make little fritters.

Ingredients

Quantity Ingredient
68ml hot vegetable or chicken stock
1 large onion, chopped into small dice
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
1 heaped teaspoon sea salt
1 heaped teaspoon mixed dried herbes de provence
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground coriander
60g sun-dried tomatoes in olive oil, cut into thin strips
300g short-grain brown rice, rinsed
1 small head broccoli
handful chives, finely chopped

To serve

Quantity Ingredient
soft-boiled eggs
freshly grated parmesan cheese

Method

  1. Preheat the oven to 180°C.
  2. Put all the ingredients, except the broccoli and chives, into a medium ovenproof dish or casserole that has a lid, and stir to combine. Cover and bake in the oven for 45–50 minutes.
  3. Meanwhile, cut the large and smaller stalks of the broccoli into small dice and separate the ’orets into small bits.
  4. Carefully remove the dish from the oven, add the broccoli stems and give the contents a good stir. Cover and return to the oven. After 10 minutes, add the ’orets, give it another stir, ensuring the top layer of rice is mixed under, and bake for a further 5–10 minutes.
  5. Remove from the oven and test the rice; it should be tender and sticky, almost like risotto. If it is still a little al dente, return to the oven for another 5 minutes.
  6. Remove from the oven and leave to stand, covered, for 10 minutes before sprinkling with the chives and serving with softboiled eggs and a grating of Parmesan, if you like.
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