Black Wild Rice, Nuts, Grains, Chilli & Fragrant Herbs

with Panko Crumbed Hens Egg

Black Wild Rice, Nuts, Grains, Chilli & Fragrant Herbs

with Panko Crumbed Hens Egg
Method

Serves 4

RICE

Cook the black wild rice and quinoa separately in 1 1⁄2 cups vegetable stock each, until cooked.

Roast nuts and chop with herbs, then add the remaining ingredients.

NUOC CHAM DRESSING

Combine all ingredients, add extra fish sauce if required (depending on tartness of lemon).

CRUMBED EGG

Boil the free range eggs for 5 minutes in boiling water and peel. Whisk the 2 eggs for wash with a dash of milk.

To crumb, first coat in plain flour, then coat in egg wash solution and then breadcrumbs.

TO SERVE

Add all the ingredients and dress with Nuoc Cham dressing. Fry the egg at 180°C until golden and place on top of salad. Garnish with black sea salt and soft herbs.

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