Yield: 4 Servings
Measure | 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 |
\N \N | Salt and pepper -- to taste |
4 \N | Eggs |
2 tablespoons | Chopped parsley |
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