EGGS ON CURRIED RICE

1 1/2 cups brown rice, uncooked
2 tablespoons butter
2 tablespoons whole wheat flour
2 1/4 cups stock (beef, vegetable, etc.)
1 teaspoon chopped chives
1/2 teaspoon thyme
2 teaspoons curry powder
salt and pepper (to taste)
4 eggs
2 tablespoons chopped parsley (for garnish)

Cook rice according to preferred method.

Preheat oven to 350 degrees F.

Pack cooked rice firmly into a buttered baking dish. Make four little wells, evenly spaced, about 1 inch deep, on the surface of the rice.

Melt butter in a saucepan, add flour, stirring, and then add stock, stirring constantly. Cook until thickened. Add seasonings.

Spoon approximately 1 cup of the sauce over the rice into the wells. Break a raw egg into each well. Gently spoon the remaining sauce over the entire surface.

Bake in preheated oven for 25 minutes or until eggs are firm.

Garnish with chopped parsley and serve.

Servings: 4
Adapted from source: Rodale's Naturally Great Foods Cookbook by Nancy Albright