I’ve started this post multiple times, but keep deleting the first sentence. I wanted to lead with how the runny yolk makes the rice velvety. However, “runny yolk” just doesn’t sound as good as it tastes. Trust me on this one. You can prepare the egg however you like, runny or sedentary. We tried over easy and poached.
I don’t know how much of each rice bowl topping you want. You decide. The amount listed for each dressing ingredient was enough for 2 rice bowls.
- brown rice
- raw peanuts
- 1 T sesame oil
- 1 clove garlic
- juice of 1 lime
- 1 T chopped mint
- 1 T chopped cilantro
- 1 t soy sauce
- shredded carrots
- chopped scallions
- seeded and diced cucumbers
- bean sprouts
- steamed and chopped baby bok choy (or other greens)
1. Prepare brown rice as directed.
2. Roast peanuts in a heavy, dry skillet, stirring constantly. Let cool. Chop peanuts (I put them in a bag and used the side of a large wooden spoon to crush)
3. Combine the next 6 ingredients (through soy sauce) in a medium bowl, and stir.
3. Divide the rice into the number of servings you’re making. Top with the carrots, scallions, cucumbers, bean sprouts, and bok choy. I think it looks pretty to make sections for each vegetable. Pour 1-2 teaspoons of the dressing over each bowl of rice/vegetables.
4. Prepare the egg as desired. Place it in the center, on top of the vegetables.
5. Sprinkle with peanuts and serve immediately. If you like it spicy, serve with a side of chili garlic sauce.
This recipe comes from Food and Wine’s March 2012 issue. The kale, carrots, and garlic came from the Carroll Garden’s farmer’s market.
- 1 cup long-grain brown rice
- 1 cup red quinoa
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely diced
- 1 carrot, sliced crosswise 1/4 inch thick
- 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
- One 12-ounce bunch kale, large stems discarded
- 1/4 cup tahini, at room temperature
- 1/2 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons warm water
- 1/4 teaspoon crushed red pepper
- 1 ripe avocado, cut into 1/2-inch dice
- 1 cup mung bean sprouts (I omitted these)
- In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
- Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
- In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
- Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
- In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
- Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts (if using). Serve, passing the tahini sauce at the table.