Tomato & egg black rice fusion

Savour the rich, earthy allure of black rice, perfectly complemented by fresh, juicy tomatoes and the comforting essence of soft-boiled eggs. This dish highlights the nutritional benefits of whole grains, with black rice as a superior source of antioxidants and fibre.

ingredients

200 g black rice
500 ml water
30 ml olive oil
1 medium onion
200 g cherry tomatoes
4 eggs
1 garlic clove
Basil leaves

For the rice glaze:

20 ml aromatic olive oil
Zest of 1 fresh lemon
10 ml lemon juice
Salt & pepper (to taste)
Balsamic glaze and fleur de sel (for garnish)

Method

Rinse the black rice thoroughly and boil it in salted water over moderate heat for 30 minutes. Drain the rice, reserving 150 ml of the cooking water. Cover the rice with a lid and allow it to sit for 15 minutes to absorb moisture.

In the meantime, boil the eggs in salted water for 4 minutes, then immediately cool them in cold water to stop the cooking.

Mince the onion and halve the cherry tomatoes.

Sauté the onion in olive oil for about 5 minutes, then add the cherry tomatoes, garlic, and basil. Season with salt and pepper, and continue cooking until the tomatoes soften.

In a separate pan, boil the reserved rice water until it reduces by half. Add the lemon zest, lemon juice, aromatic olive oil, and a pinch of salt and pepper to create the rice glaze.

Combine the glaze with the cooked black rice, then mix in the sautéed tomatoes and onion. Serve the rice topped with a whole soft-boiled egg, garnished with fresh basil leaves, balsamic glaze, black pepper, and fleur de sel.

I am Evi Chioti, an Executive Chef, Culinary Consultant, and Certified Judge at the International Taste Institute. As a Sustainable Gastronomy Trainer, I focus on promoting responsible and innovative cooking practices. Though my career has been rooted in fine dining, I am passionate about Mediterranean gastronomy, Ancient Greek cuisine, Culinary Diplomacy, and Culinary Civilisation Heritage, blending tradition with modern sustainability in my work.