Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything from steamed or roasted vegetables to crispy fish, it just might. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Cook grains in a small pot of boiling salted water until al dente. Drain and let cool in a medium bowl.
Step 2
Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning to brown and crisp around edges, 5–6 minutes. Remove from heat and stir in ginger, mustard seeds, and turmeric. Let cool slightly. Season with salt. Add cucumbers and half of shallot mixture to grains and toss to combine. Add lime juice; season with salt. Transfer grain mixture to a medium bowl. Wipe out skillet.
Step 3
Heat remaining 1 Tbsp. ghee in skillet over medium-high. Add eggs and cook, undisturbed, until very deeply browned underneath, 2–3 minutes; season with salt. Carefully turn (if desired) and cook until all of the whites are opaque, about 5 seconds.
Step 4
Divide grains between bowls. Top with eggs, remaining shallot mixture, and cilantro. Serve with lime wedges for squeezing over.
