VEGETABLE AND BROWN RICE SAUTE WITH POACHED EGG
Inspired by my Summerland produce box and the Brown Rice bowl at one of my favorite restaurants, Sqirl, I decided to make a quick and easy brown rice and vegetable sauté for breakfast. I love dishes like this, especially in the morning. A healthy savory boost for the rest of the day.
Makes 2 servings
4 stalks of kale, stalks removed, thinly sliced
1 spring onion or scallion, thinly sliced into rounds
1 large handful of spinach
1 – 1/2 cups cooked organic short grain brown rice
1/4 cup parsley leaves
1 radish, thinly shaved on a mandolin
red wine vinegar
optional topping ideas – hot sauce, crumbled feta, parmigiano reggiano, chopped tomato
In a small saucepan, bring about 3 inches of water to a boil. Once boiling, turn down to a simmer, add a splash of red wine vinegar, and slowly slide in 2 eggs next to each other. Let them sit and cook while you make the sauté. Keep checking on them and remove them if they are finished poaching before the sauté is finished.
While the eggs are poaching, heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the onion and cook for a minute or 2. Add the kale and season with salt and pepper. Stir and cook the kale for a minute or 2 until it starts to soften. Add the rice and a splash of chicken stock to the pan. Stir. Add more stock as necessary to prevent the rice from sticking to the pan. As the rice heats up, add the spinach, chili flake, and parsley. Stir and cook just until the spinach has started to wilt. Taste. Season with salt and pepper. Split the brown rice and vegetable mixture between two bowls. Top each bowl with a poached egg. Finish with the shaved radish.