Brown rice bowls with roasted carrots, kale, and eggs

Name: Brown rice bowls with roasted carrots, kale, and eggs
Cuisine: Asian
Ingredients: Two cups boiling water; 1 cup long grain brown rice, rinsed; Salt and pepper; 5 carrots, peeled, have to crosswise, halved crosswise then lengthwise; 1/3 cup extra virgin olive oil; 2 tsp za'atar; 8 oz kale, stemmed and chopped into 1 in strips; 2 tablespoons of red wine vinegar; One small shallot, minced; Four large eggs

5 steps

Updated at: Thu, 17 Aug 2023 05:35:47 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories462.5 kcal (23%)

Total Fat25.8 g (37%)

Carbs46.7 g (18%)

Sugars5 g (6%)

Protein12.3 g (25%)

Sodium331.4 mg (17%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupswater

boiling

1 cuplong grain brown rice

peeled, have to crosswise, halved crosswise then lengthwise

⅓ cupextra virgin olive oil

2 tspza'atar

8 ozkale

stemmed and chopped into 1 in strips

2 tablespoonsred wine vinegar

Instructions

Step 1

Heat oven to 375°. Combine boiling water, rice, and 3/4 teaspoon salt and 8-in square baking dish and cover tightly with two layers of aluminum foil. Baked rice on lower rack until tender, 45 to 50 minutes. Remove rice from oven, uncover, and fluff with fork. Cover with dish towel and let sit for 5 minutes. OR cook rice normally on the stove!

Step 2

Meanwhile, toss carrots, one tablespoon oil, spice, 1/4 tsp salt, and 1/8 teaspoon pepper together in bowl. Spread carrots onto parchment paper lined baking sheet, cover with foil, and roast on upper rack for 20 minutes.

Step 3

Toss kale, 1 tbsp oil, 1/4 tsp salt, and 1/8 tsp pepper together in bowl. Remove foil from carrots and spread kale on top. Continue to roast vegetables, uncovered, until carrots are spotty brown and tender and kale is crisp and edges are lightly browned, about 15 minutes.

Step 4

Portion brown rice into individual bowls and top with roasted vegetables. With vinegar, shallot, and 3 tablespoons oil together in bowl and season with salt and pepper to taste. Drizzle vinaigrette over rice and vegetables; cover and set aside.

Step 5

Heat remaining 1 tsp oil and 12-in non-stick skillet over low heat for 5 minutes. Crack eggs into two small bowls (two eggs per bowl) in season with salt and pepper. Increase heat to medium high and heat into oil is shimmering. Working quickly, pour eggs into skillet, cover, and cook for 1 minute. Remove skillet from burner and let sit, covered, 15 to 45 seconds for running yolks, 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium set yolks. Top each bowl with fried egg, and serve. OR scramble these dang eggs!