serves
4
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Vego Isn't a Flavour
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 220 g (1 cup) medium grain rice
- 4 eggs
- 125 ml (½ cup) freshly squeezed lemon juice, or to taste
- ground black pepper, to taste
Quick vegetable stock
- 1 tbsp olive oil
- 4 carrots, chopped
- 4 celery stalks and leaves, chopped
- 1 onion, chopped
- 1 bay leaf
- salt, to taste
Instructions
- For the stock, heat the olive oil in a large saucepan over high heat. Add the vegetables and bay leaf and cook, stirring frequently for 5 – 10 minutes or until light golden. Add 3 litres water and a good pinch of salt and bring to the boil. Reduce the heat to low and simmer for 20 minutes. Strain and reserve the stock.
- Place 2 litres of the stock in a clean saucepan and bring to the boil over high heat. Reduce the heat to medium, stir in the rice, then partially cover and cook, stirring occasionally for 20 minutes or until the rice is tender.
- Whisk the eggs and lemon juice in a bowl until frothy. Whisking continuously, add 250 ml (1 cup) of the simmering stock and whisk to combine well. Whisk the egg mixture back into the pot with the stock and stir for about 2 minutes. Season with salt and pepper. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Vego Isn't a Flavour
