SunRice

Rebecca’s Wild Greens and Eggs with Brown Rice and Quinoa

I am using:

Prep time

10min

Cook time

30min

Made with beautiful native ingredients, this dish is fresh, delicious and nourishing.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 Free Range Eggs

  • ½ cup SunRice Brown Rice and Quinoa (cooked)

  • 2 tbsp Coconut Cream (optional)

  • 1 Warrigal Greens (large)

  • ¼ cup Baby Peas (defrosted but not cooked)

  • 1 Finger Lime (caviar pearls)

  • ½ Green Chilli (finely chopped)

  • 1 tsp Macadamia or Coconut Oil

  • 1 clove Garlic (finely chopped)

  • 1 Olive Oil

  • Salt and Native Pepper Berry (to taste)

  • 2 Woodside Lemon Myrtle Goats Cheese or Natural Yoghurt (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Rebecca’s Wild Greens and Eggs with Brown Rice and Quinoa

Method

  • Cook your rice, strain and set aside. Here you can add the two tablespoons of coconut cream at the end of cooking using the absorption method.

  • Into a small frying pan, add a drizzle of olive oil crack your eggs and quickly scramble the eggs. Remove and set aside.

  • Into the same pan on low heat, add a little macadamia/coconut oil and cook the chilli and garlic for 1-2 minutes, until soft.

  • Add the warrigal greens and peas. Cook for 1 minute until wilted then add the rice and egg to the pan. Heat through and serve with finger lime and curd.

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