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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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in the cookbook ' the wholefood cookbook' by pamela westland Ingredients:
1 tbsp sunflower oil |
2 medium onions, peeled and sliced |
1 red pepper, cored, seeded, chopped |
225g brown rice |
600 ml chicken stock |
8 small tomatoes, skinned, quartered |
1 sm avocado, stoned, peeled, cut into 1cm chunks |
4 eggs |
4 tbsp plain unsweetened yogurt |
2 table spoons chopped corriander leaves, or finely snipped chives, to garnish |
salt and pepper |
Directions:
1. heat oil and fry onion and pepper over moderate heat for 3 min, stirring frequently. stir in rice and cook for 1 min. stir in stock and bring to boil.
2. cover pan and simmer for 40 min
3. add tomatoes and avocado, stirring in carefully to avoid breakage. cover and simmer for 5 min.
4. beat eggs with yogurt and season with salt and pepper. pour over rice and fork it over and over. cook until eggs are just set. garnish. serve at once
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