Arborio Rice Nest with Caramamelized Veggies, Bechamel Sauce and Oven Poached Egg

Team: Blue Team

Host School: Mount Anthony Union Middle School

Age Group: Middle School


Arborio Rice

2 tablespoons olive oil

1 small yellow onion, chopped (1 cup)

1 teaspoon coarse salt

2 cups Arborio rice

2 cloves garlic, minced

6 cups vegetable broth (6 hot cups water plus 2 Tablespoons veggie bouillon, 1 tsp dried parsley)

Carmalized Onions with Carrots and Spinach

2 tablespoons olive oil

2 medium onions sliced

1 large carrot peeled, then peeled to ribbons

1 pinch salt

1 tablespoon brown sugar

2 teaspoons soy sauce

1 tablespoon balsamic vinegar

1/8 tsp. freshly ground pepper

Dash of cayenne pepper

3 - 4 cups of raw spinach leaves

Bechamel Sauce

2 tablespoons of butter

2 tablespoons of flour

1 1/2 cups of milk, heated

1/8 tsp. salt

1/8 tsp. freshly ground pepper

Oven Pached Eggs

2 tablespoons of butter

3 - 4 cups spinach leaves

14 small eggs

3/4 cup parmesan cheese (divided)

1/4 parsley for garnish



Preparation Instructions

Arborio Rice

1.  Heat oil in a 3 - 4 quart sauce pan over medium-high heat.  When oil simmres, add onions and salt and saute until onions are transluscent, 3 minutes.

2.  Add rice and garlic to pan and saute, stirring often until rice is toasted and fragrant, 2 minutes.  

3.  Add 1 cup of chicken broth one at a time always stirring until each is totally absorbed.

4.  Remove from heat and let stand, covered, 5 minutes before serving.

Caramelized Onions with Carrots and Spinach

1. Slice onions

2.  Add olive oil to the pan on medium heat, add onions and carrots with a pinch of salt when oil begins to simmer.  Cook onions and carrots for about 6 minutes, stirring often until onions are transluscent.

3.  Add brown sugar, soy sauce, balsamic vinegar and spices. Stir until absorbed by the onions.

4.  Add 3 - 4 spinach leaves and cook for one minute until wilted.

Bechamel Sauce

1.  Melt the butter in a heavy-bottomed saucepan.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

2.  Add the hot milk, continuing to stir as the sauce thickens.  Bring to a boil.  Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.  Remove from the heat.  To cool this sauce for later use, cover it with seran wrap to prevent skin from forming.

Oven Poached Eggs

1.  Pre-heat oven to 350 degrees.

2.  Generously butter 14 muffin cups.

3.  Layer about 1/4 cup of spinach over the bottom and sides of the muffin cups.  It should form a nest or wrapper for the egg.

4.  Put 1 tsp of water into each cup of the muffin tin.

5.  Crack one egg at a time into a separate container then carefully pour into each spinach layered muffin cup.

6.  Cover each egg with 1 tablespoon of parmesan cheese.

7. Sprinkle a dash of smoked paprika over each egg.

8.  Bake in 350 oven for approximately 18 min or until inside of egg reads 158 degrees F.

Final Assembly

1.  Spread roughly 1 - 2 tablespoons of Bechamel Sauce onto a plate.

2.  Place 1/2 cup scoop of cooked arborio rice over sauce and make a small depression with a spoon creating a nest.

3.  Spoon 1/8 th cup sauteed onions, carrots and spinach into rice nest.

4.  Scoop spinach and egg from muffin tins and place on top of rice nest.