Rebecca’s Wild Greens and Eggs with Brown Rice and Quinoa
Photo: Rebecca Sullivan
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.
Into a small frying pan, add a drizzle of olive oil crack your eggs and quickly scramble the eggs. Remove and set aside.
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.
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.
Get your taste buds dancing with a true blue selection of Australian native ingredients, ripe for the picking!