Mecklenburg-style Rice with Egg

Ingredients

In this Mecklenburg adaptation, the traditional Latin American Arroz con Huevo is transformed by incorporating local Mecklenburg ingredients and flavors. The original dish typically includes Latin American spices and herbs, whereas the Mecklenburg version incorporates herbs commonly used in German cuisine. Additionally, the cooking technique and presentation are adjusted to align with Mecklenburg culinary traditions. We alse have the original recipe for Arroz con huevo, so you can check it out.

• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 4 eggs 4 eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear.
2. 2.
   In a medium-sized pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the rice to the pot and stir well to coat it with the butter and onion mixture.
4. 4.
   Pour in the vegetable broth and add the dried thyme, dried marjoram, salt, and pepper. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, heat a non-stick skillet over medium heat and fry the eggs sunny-side-up until the whites are set but the yolks are still runny.
7. 7.
   Once the rice is cooked, fluff it with a fork and divide it into serving plates.
8. 8.
   Place a sunny-side-up egg on top of each plate of rice.
9. 9.
   Season the eggs with salt and pepper to taste.
10. 10.
    Serve the Mecklenburg-style Rice with Egg immediately.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Vegetable broth — Use a high-quality vegetable broth for the best flavor in the rice.
• Eggs — Make sure to fry the eggs gently to achieve a perfect sunny-side-up with a runny yolk.

Tips & Tricks

• For added flavor, you can sauté some finely chopped bacon with the onion and garlic.
• Experiment with different herbs and spices to customize the dish to your taste preferences.
• Serve the Mecklenburg-style Rice with Egg alongside a fresh green salad for a complete meal.

Serving advice

Serve the Mecklenburg-style Rice with Egg as a main course for a satisfying lunch or dinner. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of fresh herbs, such as parsley or chives, before serving. The vibrant green color will add a pop of freshness to the plate.