Rice salad with aromatic herbs and soft egg

To make the rice salad with aromatic herbs and soft egg, first bring a pot of salted water to a boil, then add the whole black rice 1 and cook for the time indicated on the package. Meanwhile, prepare the herb oil: pour the oil into a small pot and add the fennel 2, parsley, and marjoram 3.

Add the mint as well 4 and heat the oil over very low heat for 10 minutes 5, then blend with an immersion blender 6. Transfer the aromatic oil to the refrigerator until ready to use.

In the meantime, roughly chop the hazelnuts 7 and toast them in a pan over medium heat for a couple of minutes 8, then set aside 9.

When the rice is cooked, drain and let cool slightly 10. Move on to the zucchini: trim and slice them lengthwise to a thickness of about 1/8 inch 11, then place them on a very hot grill 12.

Grill the zucchini on both sides 13, then cut them into strips on the short side 14. Salt and set aside 15.

Finally, prepare the soft egg: fill a deep pot with water, add the vinegar 16 and bring to a gentle boil. When the water is boiling, lower the heat and create a whirlpool in the center with a spoon or whisk 17, then gently slide in an egg that you have cracked into a separate bowl 18.

Let the egg cook for 3 minutes without touching it, then drain with a slotted spoon 19 and transfer it to a tray lined with paper towels 20. Proceed in this way with the remaining eggs. At this point, you are ready to plate: season the rice with the herb oil 21 and mix well.

Add the zucchini 22 and the toasted hazelnuts 23, then mix and adjust with salt and pepper 24.

Divide the seasoned rice among the plates and place a poached egg on each, being very careful not to break it 25. Garnish with a few sprigs of fennel 26 and serve your rice salad with aromatic herbs and soft egg 27!