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    Spring green vegeree with soft eggs and cashews

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    Spring green vegeree with soft eggs and cashews

    What could be more comforting to come home to than a bowl of spiced rice, topped with soft-boiled eggs?

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes, plus standing

    Serves: 3 - 4


    2 tbsp unsalted butter

    1 essential Waitrose onion, chopped

    1 cinnamon stick

    1 bay leaf

    300g essential Waitrose basmati rice

    2 heaped tsp medium curry powder

    500ml fresh vegetable stock, heated

    1 tbsp mango chutney, plus extra to serve

    4 essential Waitrose eggs

    1⁄2 x 500g pack essential Waitrose spring greens, larger stalks removed, leaves shredded

    1 red chilli, thinly sliced

    handful cashew nuts, toasted


    1. Melt the butter in a large pan, add the onion, cinnamon and bay, season and cook for 5 minutes or until the onion starts to soften. Meanwhile, rinse the rice until the water runs clear.

    2. Stir the curry powder into the onion, cook for 1 minute, then add the drained rice, stock and chutney; season. Bring to the boil, stir, then simmer gently, covered, for 10 minutes.

    3. Meanwhile, simmer the eggs in a separate pan of boiling water for 6-7 minutes. Cool briefly in cold water, then peel.

    4. After 10 minutes, pile the greens on the rice. Season, re-cover the pan, then turn off the heat and leave for 10 minutes. Fluff up with a fork and top with the halved eggs, chilli and nuts.

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