Poached Eggs In Mole With Creamy Green Rice Recipes

MATCHA GREEN RICE

Steps:

• Put the rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl to continue draining, 5 minutes.
• Transfer the rice to a medium saucepan and whisk in 1 3/4 cups water, the matcha and 1 teaspoon salt. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, 10 minutes.
• Meanwhile, cut the seaweed snacks into matchsticks with kitchen shears. Mix the vinegar and sugar in a small bowl until dissolved.
• Fluff the rice and gently fold in the vinegar-sugar mixture, pickled ginger, scallion whites, sesame oil, 2 teaspoons sesame seeds and salt to taste. Divide among bowls and top with the seaweed snacks, scallion greens and remaining 1 teaspoon sesame seeds.

CREAMED GREEN CHILI RICE

Steps:

• In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

POACHED EGG WITH SPICY RICE

Steps:

• Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
• Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.

RICE WITH POACHED EGGS

Steps:

• Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
• Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
• When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
• Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.