Eggs On Curried Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Vegetarian | Main course, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Brown rice |
| 2 | T | Butter |
| 2 | T | Whole wheat flour |
| 2 1/4 | c | Stock, beef veggie etc. |
| 1 | t | Chopped chives |
| 1/2 | t | Thyme |
| 2 | t | Curry powder |
| Salt and pepper, to taste | ||
| 4 | Eggs | |
| 2 | T | Chopped parsley |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 396
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 201.3mg
Sodium: 73.5mg
Potassium: 103mg
Carbohydrates: 64.2g
Fiber: 5.1g
Sugar: <1g
Protein: 11.5g