Eggs on curried rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Brown rice |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Whole wheat flour |
| 2¼ | cup | Stock -- beef, veggie, etc. |
| 1 | teaspoon | Chopped chives |
| ½ | teaspoon | Thyme |
| 2 | teaspoons | Curry powder |
| Salt and pepper -- to taste | ||
| 4 | Eggs | |
| 2 | tablespoons | Chopped parsley |
Directions
Cook rice according to preferred method.
Pack cooked rice firmly into a buttered baking dish [or use individual baking dishes]. Make four little wells, evenly spaced, about 1 inch deep, on the surface of the rice.
Preheat oven to 350F. Melt butter in a saucepan, add flour, stirring, and then add stock, stirring constantly. Cook until thickened. Add seasonings.
Spoon approximately 1 cup of the sauce over the rice into the wells. Break a raw egg into each well. Gently spoon the remaining sauce over the entire surface and bake in preheated oven for 25 minutes or until eggs are firm.
[Took about 30min.] Garnish with chopped parsley and serve.
Recipe By : Rodale's Naturally Great Foods Cookbook File