| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Vegetarian |
Main course, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown rice |
| 2 |
tb |
Butter |
| 2 |
tb |
Whole wheat flour |
| 2 1/4 |
c |
Stock — beef, veggie, etc. |
| 1 |
ts |
Chopped chives |
| 1/2 |
ts |
Thyme |
| 2 |
ts |
Curry powder |
|
|
Salt and pepper — to taste |
| 4 |
|
Eggs |
| 2 |
tb |
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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