Middle Eastern brown rice & soft-boiled egg salad

Taste Magazine

serves 4| prep & cooking 15 mins

• 2 x 250g pkts microwave brown rice 
  

• 4 eggs 
  

• 1 small lemon, rind finely grated, juiced 
  

• 2 tbs extra virgin olive oil 
  

• 2 tbs dried currants 
  

• 1 tsp ground cumin 
  

• 1 bunch fresh dill, sprigs picked 
  

• 1 large zucchini, finely chopped 
  

• 4 green shallots, thinly sliced 
  

• 2 tbs toasted pine nuts 
  

1 Cook the rice following packet directions. Transfer to a large bowl. Set aside to cool slightly. 

2 Bring a small saucepan of water to the boil over high heat. Add the eggs. Reduce the heat to medium and cook for 4 minutes for soft yolks or until cooked to your liking. Refresh in iced water. Peel eggs. 

3 Place the lemon juice, rind, oil, currants and cumin in a small bowl. Season and stir to combine. 

4 Chop half the dill. Add the chopped dill, dill sprigs, zucchini, shallot and half the pine nuts and dressing to the rice. Toss to combine. Place on a serving plate. Carefully tear the eggs in half and place on top of the rice. Drizzle with the remaining dressing and sprinkle with remaining pine nuts. Season.