Valleybrink Road | Recipes | Vegetable And Brown Rice Sauté With Poached Egg | 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, thin.

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Vegetable And Brown Rice Sauté With Poached Egg
Steps
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Description

Inspired by my weekly produce box delivery 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.

Get Started
Step 1

In a small bowl, place the shaved radish. Coat in a little olive oil and season with flaky sea salt. Set aside.

 

Next Step
2
Step 2

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, about 3-5 minutes.

Next Step
3
Step 3

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.

Next Step
4
Step 4

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. 

Next Step
5
Step 5

Scoop mixture into individual bowls. Top with the poached egg and radish and finish with a little olive oil and salt and pepper. Enjoy!

Done!
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Ingredients
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 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
  • chicken stock
  • olive oil
  • chili flakes
  • sea salt
  • black pepper
  • 2 eggs
  • red wine vinegar
  • optional topping ideas - hot sauce, crumbled feta, parmigiano reggiano, chopped tomato