Poached Egg Over Bhutanese Red Rice with Cilantro and Truffle Oil
I’ve been trying to make a conscious effort to use things in my cupboards before I stock up on more boil-water-to-cook items. I seem to have a smattering of 1/4-full bags of every size and variety of grain that are just taking up space. Not enough for a dinner party, but certainly enough for a mid-week meal. Here’s the thing, if you have one fresh herb on hand at all times and a pantry with a few key spices or oils, you can pretty much create a spectacular meal out of next to nothing and in relatively little time. The equation for success: a flavorful grain, a fresh herb, 1-2 pantry seasonings {maldon sea salt and truffle oil in this one, but this is where experimenting gets fun} and maybe top it all off with a creamy protein-rich poached egg ?
Clean-the-Cupboards Poached Egg Over Red Rice
with Cilantro and Truffle Oil
1 cup Bhutanese Red Rice {or farro, quinoa, freekeh, rice, couscous…}
1 1/2 cups of water {or whatever your chosen grain package calls for}
1 farm-fresh egg
1 tablespoon vinegar {any kind}
Maldon salt and pepper to taste
Truffle Oil for drizzling
Small handful of fresh cilantro, chopped {or any other herb you love}
- Combine 1 1/2 cups of water, 1 cup red rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.
- Meanwhile, bring another small pot of water to a boil for the poached egg. Crack your egg into a small bowl and set aside.
- Once rice is done, remove from heat, fluff and serve in a bowl.
- When water for the egg is boiling add a tablespoon of vinegar to the water and gently slide the egg into the water, stirring in a circle to help the white come together. Let the egg cook 1-2 minutes until the white is firm, but center is tender. Using a slotted spoon, remove from the boiling water and place on top of your rice.
- Drizzle entire dish with truffle oil, sprinkle with maldon salt and pepper and top with some roughly chopped cilantro. Thank me later.
More Easy Mid-Week Meals:
Barcelona Balsamic Chick Pea Salad
Grilled Thyme-Cumin Vegetable Kabobs
Roasted Cauliflower with Gremolata Breadcrumbs
Savory Cauliflower Fried Rice
Spicy Tomato-Meyer Lemon Stewed Chick Peas
Farro Salad with Steamed Kale and Roasted Pinenuts
8.ate@eight 