“A riot of colour, spices, texture and flavour – Anna Jones’ brunch rice recipe is just glorious. ”
- 7-8 spring onions
- 2 cloves of garlic
- 2 fresh red chillies
- rapeseed or olive oil
- 2 fresh bay leaves
- 4 whole cardamom pods
- 3 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- 300 g basmati rice
- 400 g leftover roast veg , such as parsnips, beetroots, potatoes
- 6 medium free-range eggs
- 1 splash of white wine vinegar
- 200 g leftover cooked green veg , such as Brussels sprouts, spinach
- 1 bunch of fresh flat-leaf parsley , (30g)
- 1 bunch of fresh mint , (30g)
- 2 limes
- 1 pomegranate
- Preheat the oven to 180°C/350°F/gas 4.
- Finely chop the spring onions, then peel and finely slice the garlic. Chop the chillies.
- Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaves, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
- Bash the cardamom pods and the coriander and cumin seeds with a pestle and mortar and add to the pan with the turmeric, chopped chilli and a couple of hearty pinches of sea salt. Stir for 3 to 4 minutes over a medium heat, until the spices are fragrant.
- Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
- While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
- Meanwhile, poach your eggs. Put a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2 to 3 minutes.
- Once the veg and rice are done, remove them from the oven and stir them together. Mix through the greens, herbs and lime juice.
- Pile the mixture into bowls, top each one with a poached egg, and serve with the pomegranate seeds scattered on top.
Source: Jamie Oliver