Warm Brown Rice Salad with Poached Egg

I've been feeling a little under the weather lately.  For the last couple of weeks I've been feeling run down and tired, and have been trying my hardest to hold a cold at bay, but alas I've succumbed to it and have been nursing a dreaded lurgy since the weekend.  Boo!

As the old saying goes, there's no rest for the weary, so I've been soldiering-on and hoping that by eating good nutritious food, drinking lots of fluids and resting whenever possible, I can hopefully get better soon.  In the meantime I still have to drag myself out of bed each day to get the kids sorted for school and myself for work, so by the time the afternoon rolls around, I'm ready to call it a day.

This warm salad of brown rice with a lovely poached egg is just the ticket to fill me up at lunchtime and provide me with some wholesome goodness to give my immune system a bit of a boost.  It is delicious, comforting and best of all it is quick and easy to prepare, which is exactly what I need when I'm sick, as I don't have the energy to spend hours in the kitchen when I'm feeling worse for wear.

One cup brown rice, cooked following the directions on the packet,
Small bunch of fresh chives, finely chopped
Handful of fresh parsley, finely chopped
1/4 cup finely grated parmesan cheese
Freshly ground black pepper, to taste
Sea salt flakes, to taste
1/2 to 1 teaspoon red chilli flakes, to taste
1 teaspoon apple cider vinegar
Extra virgin olive oil
1 Free-range egg
Splash of white vinegar

Cook your brown rice in a small saucepan following the directions on the packet.

Once your rice has cooked and is tender, drain any excess water and pop it into a large pasta bowl.

Sprinkle over the finely chopped fresh chives and parsley, grated parmesan cheese, and season with salt flakes, ground black pepper and chilli flakes.

Drizzle over a good lug of extra virgin olive oil and a teaspoon of apple cider vinegar and mix all the ingredients together.

*Optional: you can wash a handful of fresh rocket leaves and also add them to the warm rice if you have them on hand.

In a small saucepan, add 500ml of water and a splash of white vinegar and heat until just before the water starts to simmer.  Gently stir the water with a large slotted spoon to create a little whirlpool and crack your egg into the centre of it and allow to cook in the water for approximately 3 minutes.

Carefully scoop out the poached egg with the slotted spoon, making sure to collect all the wispy egg white, and gently place it onto the top of your warm rice salad.

Sprinkle the egg with a little more salt and chilli flakes and drizzle with some olive oil.

Serve immediately.  One of my favourite things to do at this stage is to cut into the perfectly poached egg and watch the amber yolk spill out and infuse the rice with a delicious organic sauce.  My idea of awesomeness.


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