Asian Brown Rice Salad with Poached Egg
Our take on coleslaw is crunchier and lighter than you’d expect. There’s no mayonnaise in this recipe, instead we’ve used tahini - a paste made from ground sesame seeds. Easy on the eyes and on the lips, you’ll love this brightly coloured dish, especially when you burst into that perfectly poached egg.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
butternut pumpkin
⅔ cup
brown rice
1 tbs
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
½
lemon
1 knob
ginger
3 cup
red cabbage
1
carrot
½ bunch
coriander
1 bunch
spring onions
2
free-range egg
(Contains Egg;)
Not included in your delivery
1 tbs
olive oil
1.5 cup
hot water
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the pumpkin into wedges. Finely chop the coriander and finely slice the spring onion. Peel and grate the ginger and carrot. Finely shred the red cabbage. Juice the lemon.
Place the pumpkin wedges on a lined oven tray and coat in half of the olive oil. Season with salt and pepper and cook in the oven for 30 minutes or until tender.
Meanwhile, place the brown rice into a sieve and rinse with water until it runs clear. Place the rice and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is tender and the water has absorbed.
While the rice and pumpkin are cooking, combine the tahini, lemon juice, honey, ginger and the remaining olive oil in a small bowl. Adjust the consistency with a little warm water if you like. Set aside.
Combine the red cabbage, carrot, coriander, spring onion, and cooked brown rice in a medium bowl. Add the tahini dressing and toss to coat.
Bring a medium saucepan of water to a gentle simmer. Crack an egg into a small glass or bowl. Create a whirlpool with the water using the handle of a spoon. Carefully pour the egg into the centre of the whirlpool and cook for 2 minutes and 30 seconds or until the white is set and the yolk is still runny. Remove the egg from the water using a slotted spoon and rest on a paper towel lined plate. Repeat with the remaining eggs. Tip: Alternatively you can use a soft-boiled egg. Bring a small saucepan of water to a gentle simmer and add the whole egg. Cook for 5 minutes and 40 seconds. Remove and peel.
Divide the brown rice salad between plates. Top with the pumpkin wedges and a poached egg.