Top | main dishes
(recipe, Ingrid Lundin)
This was a quick, nourishing, spicy and delicious Friday night dinner after a long week. It's a modification of Cynthia Lair's Be Bap Breakfast (http://www.cookusinterruptus.com/index.php?video_id=169).
- 2 to 3 Tbsp. butter, divided
- 2 to 3 scallions, chopped, or ½ onion
- 2 cloves garlic, minced
- 1 in ginger, minced
- 2 cups cooked brown rice
- 2 TB miso (we love chickpea miso, soy-free)
- ¼ cup warm water
- 4 to 5 kale leaves, cut into ribbons, or same amount of chard (cook chard stems with onions)
- 2 eggs
Toppings (whatever you have)
- Pickled vegetables (we had pickled carrots, fennel, snap peas)
- Cherry tomatoes
- Umeboshi plums (chopped up)
- Other ideas: cubes of soft tofu, seaweed like hijiki or arame
- Kim chee or sauerkraut
- Thai chili sauce
- Other ideas: tamari, apple-cider vinegar
- Heat a big skillet. Put about 2 teaspoons of butter in it and add scallions/onion, ginger, and garlic. (Note - if you are using chard in the recipe, cook the chard stems with the onions). When the onion mixture softens, add the cooked rice. While rice is heating, dissolve miso in the warm water, mix into rice. Stir till heated. Put into 2 large bowls.
- Put 2 more teaspoons of butter in the skillet. Add kale and toss until the kale is starting to wilt and glistening. Put two tablespoons of water on the kale and cover until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar if desired.
- Add remaining butter to skillet and heat until it sizzles a little. Break eggs into skillet. When whites are no longer transparent, flip each egg. Up to you how long to let the egg cook. I like my yolk very firm, but Heather likes hers soft which means just a minute on the flipped side.
- As the eggs are finishing, re-heat the rice/kale bowls in the microwave (or I guess you could have kept them hot in the oven...).
- Put one over-easy egg into each bowl. Add toppings as desired. Add a tablespoon or two (or three!) of kim chee or sauerkraut. Dress all with a tiny trail of Thai chili sauce (and any other condiments as desired. The miso in the rice adds salt, so taste it before adding tamari to not over-salt it).