Easy

Brown rice with vegetables and egg-coated cod cheeks

Name: Brown rice with vegetables and egg-coated cod cheeks
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Brown rice (dry); 400 g Desalted cod cheeks (16 small, trimmed and ready to cook); 120 g Spring Onion; 120 g Green pepper (trimmed); 160 g Carrot (2 small, peeled); 300 g Artichoke (trimmed hearts); 125 g Mushrooms; 180 g Tomato (grated); 100 g Egg (2 medium for coating, shelled); 6 g Garlic (2 cloves); 1100 g Vegetable stock; 40 g Extra virgin olive oil (25 g vegetables and 15 g browning the fish); 2 g Curry (mild); 4 g Parsley (chopped); 1 g Salt (or to taste)

Brown rice with vegetables and mild curry, served with golden egg-coated cod cheeks.

30 minprep

55 mincooking

4servings

2.311 kcalwhole recipe

578 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Rice dish 1 to 2 hours Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

BoilingFrying

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Brown rice dry 300 g
Desalted cod cheeks 16 small, trimmed and ready to cook 400 g
Spring Onion 120 g
Green pepper trimmed 120 g
Carrot 2 small, peeled 160 g
Artichoke trimmed hearts 300 g
Mushrooms 125 g
Tomato grated 180 g
Egg 2 medium for coating, shelled 100 g
Garlic 2 cloves 6 g
Vegetable stock 1100 g
Extra virgin olive oil 25 g vegetables and 15 g browning the fish 40 g
Curry mild 2 g
Parsley chopped 4 g
Salt or to taste 1 g

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Preparation

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Let’s get cooking

Method

Chop the spring onion and garlic. Dice the pepper and carrots, quarter the artichokes and halve the mushrooms. Soften the spring onion, garlic, pepper and carrot in 25 g oil for 8 minutes. Add the grated tomato and cook for 5 minutes.
Add the brown rice, curry, salt and hot stock. Simmer gently for 20 minutes. Add the artichokes and mushrooms and continue for another 15–20 minutes until the rice is tender; check the pack’s cooking time and make sure it does not dry out.
Pat the ready-desalted cod cheeks very dry. Beat the two eggs and dip the pieces in them, allowing the excess to drip off. Heat the remaining 15 g oil in a non-stick pan and cook in batches for 2–3 minutes per side until golden and at 63°C in the centre. Discard any leftover raw egg.
Divide the rice between four plates, add four cod cheeks to each and finish with the parsley.

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