Spiced Veggie Rice with Poached Eggs


  • 7-8 spring onions
  • 2 cloves of garlic
  • 2 fresh red chillies
  • rapeseed or olive oil
  • 2 fresh bay leaves
  • 4 whole cardamom pods
  • 3 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • 300 g basmati rice
  • 400 g leftover roast veg , such as parsnips, beetroots, potatoes
  • 6 medium free-range eggs
  • 1 splash of white wine vinegar
  • 200 g leftover cooked green veg , such as Brussels sprouts, spinach
  • 1 bunch of fresh flat-leaf parsley
  • 1 bunch of fresh mint
  • 2 limes
  • 1 pomegranate


  •     Preheat the oven to 180C/gas 4. Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaf, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
  •     Bash the cardamom pods and coriander seeds with a pestle and mortar and add to the pan with the cumin, turmeric, chilli and a couple of hearty pinches of salt. Stir for 3–4 minutes over a medium heat, until the spices are fragrant.
  •     Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
  •     While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
  •     Meanwhile poach your eggs. Place a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2–3 minutes.
  •     Once the veg and rice are done, remove them from the oven and stir them together. Mix through the 

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