Wednesday, April 14, 2010

Sunnyside-Up Over Rice-

Rach -

Thanks for logging me onto your school computer - I'm living in a luddite world at the present, I'm computer-free at Mom and Guy's this week. I'm going to see if I can actually get to posting a recipe - it all depends on how long Guy can entertain Finn in the classroom next door. I'm looking forward to being on the island for a few more days, and yes, eating with you (all in the name of blog-material of course).

What is this food wonder? A fried egg on a brown rice risotto (my take on a Spanish Rice kind of risotto). Even if you don't follow my risotto method, all you really need to take away from this post is that: you need to put a fried egg on your next meatless rice dish. You'll love me even more, if possible, than you do right now.

Here's what I did (please realize that this the amounts listed here are very approximate- don't try this if you are someone who needs precise measurements - yes I often give this warning but this time I mean it):

First I sauteed over a long slow heat: 1 finely minced onion and 2 cloves garlic garlic.

I added: 2 diced tomatoes and after cooking for a few minutes I pureed the lot with my immersion blender (this is unnecessary for most, necessary if you live with a texture-phobe).

Then I added: 1 cup medium grain brown rice and 1/2 tsp or so salt, pepper, a sprinkle of garlic powder, and an MSG-free beef bouillon cube.

Still with me? Then I slowly added over med-high heat about 1 cup of water (if you have beef or chicken stock you can skip the bouillon and use that in place of the water), mixing frequently with the lid off. Everytime the water seemed absorbed I gave the mixture a stir, put the heat up a notch, added another 1/2 cup or so, stirred again and then put the heat low again to simmer. I don't know how much liquid I added, maybe 3 cups?, but time-wise I did this over about 45 minutes.

At this point the rice still had a slightly chewy texture -I ensured that the rice was 'loose' with a bit more liquid, and then put the lid on and turned the heat off.

I left the pot for about half an hour and then, when Mike phoned me to let me know he was en route home from school (giving me about 15 minutes), I turned the heat back on under my rice, adding another 1/3 or so cup liquid and 1 cup of peas.

About 10 minutes to eating time, I started frying the eggs - you could also do a poach if have the gift of poaching (I don't). I like a soft yolk for this dish, I'll leave this up to your preference.

Right before serving I did a final seasoning taste, then plated the risotto, and sprinkled with grated old cheddar (parmesan would be great but I didn't have any) and chives from my garden. The final step? Place your fried egg atop.

Next time I make this I am going to try simplifying it by just adding all the liquid at once pilaf-style.

The verdict? Even Mike and Grace, of the white-rice camp, declared this to be delicious.

OK, I better go see what Finn and Grandpa are up to. Oh, and I think that the chocolate cake you made for Grandma's 88th festivities this past Sunday was on par with, or possibly even surpassed, your coconut creation . Sorry, this is a shamless recipe request.


  1. I'm sure that Gary would love this but I'm just not so sure that I could stick an egg on top of my dinner. However, I can't judge it til I try it so I will try day:)

  2. How did you even come up with this idea? You are so creative. This sounds so yummy, but I honestly don't think I'd have the patience to cook the rice like that. Any suggestions for someone who cooks out of necessity rather than for pleasure? ;)

  3. Hi Hansens,
    This is the other save time, simply fry a little diced onion and garlic in some olive oil in the bottom of your rice pot (just a couple minutes). Then add your rice plus some seasonings like cayenne pepper, and/or chili powder, cumin, (your choice) plus some salt and pepper. Stir the rice around so it coats in the olive oil. Then add your usual amount of water (typically one part rice, two parts water) and simmer for 20 minutes (white rice) or forty minutes (brown rice) as usual. If, when the rice is finished, it still needs a little kick, add some salt and pepper to tastes and/or a shot of your favourit hot sauce.