This is a lovely recipe I modified from the new Slimming World cook book ‘Free Food Deasts’. The original called for Saffron (am I made of money?) and Quails eggs (Tesco doesn’t do that!). I switched out the Saffron, which was only being used for colouring!! to Tumeric, which has fantastic health benefits, not least it’s anti inflammatory properties. I also switched the quails eggs to standard hens, which work just as well and less fiddly to peel. Bonus: scroll to the bottom for how I cook my boiled eggs for runny yolks everytime!
Hope you try and enjoy it as much as we did, let me know in the comments…
1 cal cooking spray
2 onions, peeled and finely sliced
4 cloves garlic, peeled and finely chopped
200 g frozen broad beans
1 tbsp turmeric
1 tsp cardamom seeds, crushed
2 cinnamon stick or 1/2 tsp cinnamon if you don’t have the sticks
200 g baby courgettes, cut into disks. I only had big courgette so cut into bite sized chunks
900 mL vegetable stock, prepared as per instructions
350 g dried long grain rice
Small bunch of fresh corriander
100 g pomegranate seeds (if you have them, I didn’t)
4 eggs, boiled to how you like them*
- Boil a large pan of water over a high heat. When boiled add the broad beans and turn the heat low and simmer for 3 to 4 minutes. Drain, cool and set aside.
- Place the turmeric and stock in a small sauce pan and simmer over a medium heat.
- Spray a sauce pan with 1 cal spray and place over a medium heat. Fry the onions and garlic for 3 to 4 minutes. Add a small splash of stock if the onions and garlic start to stick.
- Add the cardamom seeds, cinnamon sticks, courgettes and rice. Mix well.
- Add the turmeric infused stock to the rice, season to taste and bring to the boil over a high heat.
- Stir in the broadbeans, cover tightly and reduce the heat to low and cook for 15 minutes without lifting the lid.
- Remove from the heat and leave to stand for a further 15 minutes, still covered.
- At this point prepare your boiled eggs, I do mine about 5 minutes before the end of the cooling and peel them ready for plating.
- Remove the lid from the pan and fluff up the rice grains with a fork.
- Serve immediately with pomegranate scattered on top and halved boiled eggs.
- Don’t use eggs from the fridge, always have them at room temparture this stops them cracking horribly.
- Bring a pan of water to the boil, with 1 tsp bicarbonate of soda (to help with peeling).
- When the pan is bubbling away nicely, lower your eggs and immediately set the timer for 3.5 minutes.
- As soon as time is up, quickly take the eggs from the pan and add to cold water to stop them cooking further.
- Hit them gently with the back of a spoon and start peeling, using the membrane makes the shell come off easier in one big piece and doesn’t leave you with a scrappy looking egg.
*Okay, so I’m not about to tell you how to cook an egg! But here is what I do for eggs that I like, that is oozy yolks and firm whites.