Rebecca’s Wild Greens and Eggs with Brown Rice and Quinoa

Photo: Rebecca Sullivan 

source 

Ingredients

• 3 free range eggs
• 1/2 cup SunRice brown rice and quinoa, cooked
• 2 tablespoons coconut cream (optional)
• Large handful of warrigal greens
• 1/4 cup baby peas, defrosted but not cooked
• 1 finger lime, caviar pearls or 1 tsp of Freeze Dried Finger lime 
• 1/2 green chilli, finely chopped
• 1 teaspoon macadamia or coconut oil
• 1 garlic clove, finely chopped
• Drizzle of olive oil
• Salt and native pepper berry to taste
• OPTIONAL: 2 tablespoons Woodside lemon myrtle goats cheese or natural yoghurt to serve

Method

1. Cook your rice, strain and set aside. Here you can add the two tablespoons of coconut cream at the end of cooking using the absorption method.

2. Into a small frying pan, add a drizzle of olive oil crack your eggs and quickly scramble the eggs. Remove and set aside.

3. Into the same pan on low heat, add a little macadamia/coconut oil and cook the chilli and garlic for 1-2 minutes, until soft.

4. Add the warrigal greens and peas. Cook for 1 minute until wilted then add the rice and egg to the pan. Heat through and serve with finger lime and curd.

 

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