Summer Bowl with Edamame, Egg and Herb Lemon Yogurt
A light summer bowl with basmati rice, edamame, soft-boiled egg and crisp vegetables. A herb and lemon yogurt adds freshness, and everything can be prepared with little time at the stove.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 300 g Basmati rice
- pinch Salt
- 300 g Edamame, frozen, shelled
- 4 pc Eggs
- 1 pc English cucumber
- 200 g Snow peas
- 1 bunch Bunch of radishes
- 250 g Cherry tomatoes
- 1 pc Avocado
- 2 pc Spring onions
- 150 g Plain yogurt
- 1 pc Lemon, juice and zest
- 1 bunch Mint
- 1 bunch Dill
- 3 tbsp Olive oil
- pinch Pepper
Method
- Rinse the rice in a sieve until the water runs clear. Bring to a boil in a pot with a little salt and twice the amount of water, then cover and simmer over low heat for about 12 minutes, and let it steam off.
- Boil the eggs in boiling water for 8 minutes until soft, plunge into cold water, peel and halve.
- Cook the edamame in salted water for about 3 minutes, drain and let dry. Blanch the snow peas briefly so they stay crisp, then plunge into cold water.
- Cut the cucumber into half-moons, slice the radishes, halve the cherry tomatoes, and cut the spring onions into fine rings. Remove the core from the avocado and cut into wedges.
- Whisk the yogurt with the lemon juice, a little zest, finely chopped mint and dill, olive oil, salt and pepper to make a dressing.
- Divide the rice among four bowls, arrange the vegetables, edamame and egg halves on top, and drizzle with the herb yogurt.