Delicious Mexican side dish made with gluten-free, nut-free and soy-free brown rice and eggs.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 66 mins – easy
🍽 2 servings – 485 kcal per serving
|
Serving
367g |
Fat
17g |
Sat. fat
5g |
Sodium
85mg |
|
Carbs
70g |
Fibers
3g |
Sugars
0g |
Proteins
10g |
INGREDIENTS
- 1 tbsp butter
- 1 cup brown rice
- 1 egg
- 2 cups vegetable broth cubes
- 1 tbsp olive oil
TOOLS
- 1 oven
- 1 pan
- 1 baking dish
- 1 wooden spoon
- 1 foil
STEPS
Preheat the oven to 350°F for 15 minutes.
Put the butter in a pan and turn on the heat. Crack the egg into the pan and add the brown rice. Cook for 4 minutes while stirring with a wooden spoon, then remove from the heat.
Transfer the contents of the pan to a baking dish. Add the vegetable broth and olive oil. Cover with foil and place in a hot oven. Bake for 60 minutes. Then turn off the heat and remove the baking dish from the oven.
It’s ready to be served !
