Rice with spinach and poached egg
Serves 4 #STARFineFoods Ingredients: 8¾ oz rice 4 medium eggs 2 cloves of garlic 1 small onion 7 oz spinach 3½ oz bacon 1 oz pine nuts 1 oz raisins Dash of extra-virgin olive oil Instructions:Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit.
Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.
Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.
Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.
Add the spinach, salt and pepper and cook for a few more minutes.
Add the rice to the frying pan, followed by the pine nuts and raisins.
Cook for a few more minutes over low heat to blend all the flavors together
Serve as 4 individual portions with a poached egg on top.
Ingredients
- 8¾ oz rice
- 4 medium eggs
- 2 cloves of garlic
- 1 small onion
- 7 oz spinach
- 3½ oz bacon
- 1 oz pine nuts
- 1 oz raisins
- Dash of extra-virgin olive oil
Instructions
Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit.
Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.
Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.
Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.
Add the spinach, salt and pepper and cook for a few more minutes.
Add the rice to the frying pan, followed by the pine nuts and raisins.
Cook for a few more minutes over low heat to blend all the flavors together
Serve as 4 individual portions with a poached egg on top.
Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit.
Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.
Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.
Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.
Add the spinach, salt and pepper and cook for a few more minutes.
Add the rice to the frying pan, followed by the pine nuts and raisins.
Cook for a few more minutes over low heat to blend all the flavors together
Serve as 4 individual portions with a poached egg on top.
Total Time: 30
Serves: 4
