Thursday, November 2, 2017



This meal is a gluten-free feast for the eyes and palate — even if you don’t need to forgo gluten. You can prepare the eggs in any manner you wish. Opt for fully cooked eggs if you’re young, old or have an immune-compromised system. But if you can, use soft-boiled eggs here for the most intriguing preparation.



  • 1 1/2 cups Brown Basmati Rice
  • 8 Free Range Large Eggs
  • 24 spear , medium raw asparagus
  • 1 tbsp Oil, sesame, salad or cooking
  • 1/2 tsp Salt
  • 3 stalk scallion(s)
  • 2 tsp Seeds, sesame seeds, whole, roasted and toasted
  • 1 tbsp Soy sauce made from soy (tamari)


1 Prepare rice according to package directions. (Makes 4 cups cooked rice.)
2 Meanwhile, remove eggs from refrigerator; let stand at room temperature for about 10 minutes.
3 Bring a large saucepan filled halfway with water to a boil over high. Add eggs quickly but gently using a slotted spoon; gently boil for 6 minutes (for soft boiled eggs) to 10 minutes (for hard boiled eggs). Drain eggs; cool in an ice water bath (a large bowl filled with ice and cold water); and drain again. Peel and set aside.
4 Prepare a grill or grill pans. Trim ends of asparagus. Place asparagus in a 9- x 13-inch dish. Sprinkle with sesame oil and 1/4 teaspoon salt. Grill asparagus over medium-high until charred, about 8 minutes.
5 Stir scallions and 1/4 teaspoon salt into the rice. Serve asparagus spears over scallion rice. Serve eggs on the asparagus. Sprinkle with sesame seeds. Serve with tamari on the side.

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