zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Basmati Rice Omelettes with Steamed Asparagus

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Basmati Rice Omelettes with Steamed Asparagus

    These omelettes are made with rice that is ready-cooked, making them quick and easy to assemble, but you can also cook your own rice - try Basmati and Wild Rice for a nutty taste and texture.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: About 20 minutes
    • Total time: About 45 minutes 45 minutes

    Serves: 2

    Ingredients

    • 1 pack fresh chives
    • 3 vine tomatoes, quartered
    • 1 clove garlic, crushed
    • 250g Waitrose Microwave Basmati Rice
    • 75g cornflour
    • 4 large eggs, separated
    • 100ml skimmed milk
    • 3 tsp olive oil
    • 400g asparagus tips
    • ½ x 50g pack Waitrose Solo Rocket
    • ½ tsp salt and freshly ground black pepper

    Method

    1. Snip 4 chives into 2cm pieces and reserve for the garnish, then roughly snip the remaining chives.
    2. Place the tomatoes and garlic with 1 tablespoon of the snipped chives in a processor and blend for 1 minute, or until the tomatoes are roughly chopped. Place in a small saucepan and set aside.
    3. Place the cooked rice in a large bowl and stir in the cornflour, the remaining snipped chives and the salt. In a separate bowl, whisk together the egg yolks and milk, then add 200ml cold water. Make a well in the centre of the rice and use a large spoon to gradually stir in the liquid.
    4. In a clean bowl, whisk the egg whites for 4-5 minutes until they form stiff peaks. Loosen the rice mixture by stirring in a large spoonful of beaten whites. Fold in the remaining whites until just smooth, then set aside.
    5. Grease a 26cm non-stick frying pan with half the olive oil. Heat the pan. Once hot, ladle in half the mixture, making sure you get a good quantity of rice, as it tends to sink to the bottom. Cook for 3-4 minutes on a medium heat until the omelette is set and the sides are crispy. Loosen the edges with a spatula. Invert a large plate over the pan, carefully flip it over and slide the omelette back into the pan. Cook for 3-4 minutes on the other side until golden and set. Remove from the pan, place on a warmed plate, cover loosely with foil and keep warm. Repeat this step to make the second omelette.
    6. Meanwhile, steam the asparagus for 5-6 minutes until tender. Heat the tomato sauce gently for 4-5 minutes until hot. Cut each omelette into quarters and place onto warm serving plates. Pour the tomato sauce over, then arrange the asparagus and rocket on top of the omelettes. Garnish with the remaining chives and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars