John Myers
Ingredients for 1 servings:
- 100 g wild rice mix
- 1 tsp rapeseed oil
- 1 small onion(s)
- 2 cloves garlic
- 1 tsp pepper berries, pink, pink
- 150 ml homemade vegetable broth
- 130 g fennel, cleaned and weighed
- 50 g leek, cleaned and weighed
- 20 g spring onion(s), cleaned and weighed
- 1 small red chili pepper(s)
- 5 g butter, soft
- Salt
- Pepper, from the mill
- Mustard, optional
- Cress, for decoration
- 1 egg(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Vegetable chili rice with pink peppercorns and egg
Heat the oil in a pan over medium heat and fry the dry rice, stirring occasionally. Add the finely diced onion and garlic, along with the pink peppercorns, while stirring. Pour in the stock and stir in the very finely chopped fennel, leek, spring onion, and chili pepper. Place the egg in its shell on top of the rice in the pan, turning it over halfway through cooking. Cover and simmer for 15-20 minutes over low heat. The stock should be completely absorbed by the rice by the end of the cooking time. Place the egg in a large cup of cold water to cool. Brush a baking dish with the softened butter. Pour the cooked vegetable rice into the dish and press it down firmly with a spoon. Turn the rice out onto a plate, place the peeled egg slices next to it, and serve sprinkled with cress.
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