- 4 large eggs
- 1 1/2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 teaspoons curry powder
- 3 plum tomatoes, chopped
- 1 1/2 cups basmati rice
- Kosher salt and freshly ground pepper
- 1/4 cup chopped fresh cilantro
- 4 cups mixed greens or baby spinach
- Juice of 1/2 lemon
- 4 ounces smoked trout, flaked
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.
Per Serving: Calories 427; Total Fat 13 grams; Saturated Fat 3 grams; Protein 20 grams; Total Carbohydrate 58 grams; Fiber 4 grams; Cholesterol 237 milligrams; Sodium 348 milligrams
Photograph by Christopher Testani