Green rice with tomatoes, eggs and almonds recipe

Ingredients for Green rice with tomatoes, eggs, and almonds

• 360 g parsley and/or coriander, coarsely chopped

• 180 ml extra-virgin olive oil

• Juice of 1/2 lime (or more)

• 1/2 (or more) garlic clove

• 8 g kosher salt (or more)

• 40 g salted, roasted almonds, coarsely chopped, divided

• 450 g cooked basmati rice or other grain (such as brown rice, barley, or farro)

• 1 avocado, cut into 1.5 cm pieces

• 1 spring onion, thinly sliced

• 4 hard-boiled eggs, each cut into 4 wedges

• 2–3 medium tomatoes (preferably heirloom; about 450 g total), cut into 1.5 cm-thick wedges

How to make Green rice with tomatoes, eggs, and almonds

1. Blend the herbs, oil, lime juice, garlic, salt, and 30 g of almonds in a blender or food processor until a smooth, pesto-like sauce forms. Taste and adjust the seasoning with additional lime juice, garlic, and/or salt as desired — the sauce should be well seasoned.

2. In a medium bowl, toss the rice with 180 ml of the prepared sauce. Add the avocado and scallion, then gently toss again to combine.

3. Divide the rice mixture among shallow bowls. Top each bowl with a poached egg and slices of tomato, distributing them evenly.

4. Drizzle any remaining sauce over the bowls and sprinkle with the remaining 30 g of almonds before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.