Broccoli-egg ragout with prawns

Name: Broccoli-egg ragout with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (Gr. S); 500 g Broccoli; 1 medium onion; 1⁄2 Tsp (3 g) Oil; 2 TEASPOONS Vegetable broth; 1 TEASPOON Cornstarch; 50 g Light cream; 2 TABLESPOONS medium hot mustard; 300 g Deep-sea crab meat; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (Gr. S)
500 g Broccoli
1 medium onion
1⁄2 Tsp (3 g) Oil
2 TEASPOONS Vegetable broth
1 TEASPOON Cornstarch
50 g Light cream
2 TABLESPOONS medium hot mustard
300 g Deep-sea crab meat
7-10 Tbsp Parsley

Directions

1
Put rice in just under 1⁄2 l boiling salted water, cover and let it swell at low heat for about 20 minutes.
2
Boil the eggs for about 8 minutes. Clean and wash the broccoli and cut into florets. Cover and cook in approx. 3⁄4 l boiling salted water for approx. 5 minutes. Drain, collect the vegetable water.
3
Peel and finely chop the onion. Heat oil in a coated pan. Fry the onion until transparent. Deglaze with approx. 1⁄2 l vegetable water, bring to the boil and stir in the stock. Mix starch and crème légère until smooth, stir in, bring to the boil and stir in at least
4
Simmer for a minute. Stir in mustard. Season sauce with salt and pepper.
5
Quench the eggs, peel them and cut them into 6 slices each. Heat broccoli, eggs and prawns briefly in the sauce. Garnish ragout with parsley. Add rice.