BROWN RICE & MUSHROOM BOWL WITH DUKKAH EGGS

PREP + COOK TIME 45 MINUTES SERVES 4

11/3 cups (265g) brown rice

4 eggs, at room temperature

¼ cup (60ml) extra virgin olive oil 1 small brown onion (80g),

chopped finely

2 cloves garlic, crushed

200g swiss brown mushrooms

4 kale leaves (100g), stems removed,

torn coarsely

1 tablespoon black sesame seeds 2 tablespoons dukkah

1 Cook rice in a medium saucepan of boiling salted water, uncovered, for 25 minutes or until just tender; drain. 2 Meanwhile, add eggs to a saucepan of boiling water; boil, uncovered, for 5 minutes for soft-boiled. Drain; rinse the eggs under cold water until cool enough to handle. Peel eggs.

3 Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and mushrooms; cook, stirring occasionally, for a further 5 minutes or until mushrooms are browned. Add kale; cook, stirring, for 3 minutes or until kale is wilted. Stir in rice; season to taste.

4 Combine seeds and dukkah in a small bowl; roll eggs in the mixture to coat. Divide rice mixture between serving bowls. Top with halved eggs and the remaining dukkah mixture.