Every week we have leftover rice that I've soaked in water then cooked in Love and Bones Broth, for some reason I always make to much. And because I'm always on the hunt for comfort food that tastes incredible - this is my go to!
I'm not sure how it came to life, but I'm guessing it was a day when there was little left in our fridge and I pretty much threw together what there was and it just happened to taste incredible. It's almost vegertarian if you forget the rice cooked in broth!
These flavours work best...the people who I have taught this recipe too use it regularly and its pretty kid friendly too.
I always have all these ingredients in my fridge - dregs always lurking in the veggie draw of my fridge.
a handful of rocket, chopped
a small handful of chives finely, chopped
some spring onions, finely chopped
one cheek of green capsicum, cut into small dice
onion or shallots, finely chopped
garlic, finely chopped
fresh or dried chilli (omit if kids are not into it), a sprinkle
1 or 2 eggs
125ml of Love and Bones broth
salt and pepper, to taste
2 tablespoons butter
soak rice in filtered water for at least 2 or 3 hours, longer is better.
then toast the rice a little in the pan you're cooking it in, once hot add the broth, pop the lid on and turn it to low heat for roughly 10 mins. Check if it needs a tiny bit more broth by tasting a grain, if perfect turn the heat off and let it sit for another 10 mins.
If your rice is cold from a previous meal we will warm it in the same pan you are frying the onions and garlic in, so don't panic.
Prep all of your veggies, and have it all ready on a plate to go.
In a skillet, fry the onion and garlic in 1 tablespoon of butter till caramelised
this is when we add our cold rice, turning it with a fork in between putting a lid over it to let the heat warm the rice right through. Repeat this for about 10 mins or until the rice looks steaming hot and a little toasted and you can no longer stand the onions, garlic and rice tempting you to eat it all up.
in another pan fry your egg in butter until crispy down the bottom but the yolk is still runny
assemble the rice with all the other delicious ingredients - pop into bowls and place an egg or 2 on each.
Drizzle with olive oil and then break the egg up and mix it through the rice!
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017