Gingery Spinach Rice with Quail Eggs

Serves two people 

Ingredients:

(Select organic ingredients as much as possible)  

- 1 cup Indian Basmati rice 

- 500gm spinach; stems removed, washed, and drained  

- 2 medium-sized carrots, grated

- 2 medium-sized red tomatoes, roughly chopped 

- 1 tablespoon minced ginger 

- 1½ tablespoon extra-virgin olive oil, separated   

- 1 teaspoon lightly toasted sesame and flax seeds 

- 4 quail eggs 

- A sprinkle of cayenne pepper 

- Sea salt to taste 

Preparation: 

Making the rice: 

Put in rice and two cups of water in a pot and bring to a boil. Reduce heat to a minimum, cover pot with a piece of cloth, and let it cook to a fluffy texture. 

Making the quail eggs: 

In a pan over medium heat, add half a tablespoon of olive oil and fry quail eggs with the sunny side up, cooking the whites all the way through but keeping the yolks runny. Sprinkle in salt and cayenne pepper. 

The final dish: 

In a pan over medium heat, fry ginger and carrots in one tablespoon of olive oil until the ginger starts releasing its aroma. Put in tomatoes and cook until all the tomato juices come out. Reduce heat to a minimum and then add spinach letting it cook until the leaves wilt. Turn off heat, add salt to taste, and sprinkle in sesame and flax seeds. Transfer cooked rice into the spinach sauce pan covering the entire surface. Layer in the cooked quail eggs on top. When dishing onto a plate, scoop all three layers of spinach sauce, rice and eggs. Enjoy!