Brown Rice Kale Bowl with Walnut-Sage Pesto and Fried Eggs

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 Brown Rice Kale Bowl with Walnut-Sage Pesto and Fried Eggs


Picture: Valorie Darling

This hearty, tumble-motivated dish will take basic brown rice, earthy kale, and fried eggs to the subsequent degree. The top secret? A walnut sage pesto that is so superior you are going to want to put it on anything. BTW, this inventive twist on the traditional pesto is not only delicious, but it truly is also dairy-totally free. I was impressed to make this dish just after cleaning my plate of comparable dishes at Sqirl, a Los Angeles café with scrumptious grains, greens, and eggs, and I am joyful to report an similarly satisfying encounter immediately after devouring this bowl meal at household.

The best section is that all this yumminess is in fact excellent for you. With a big dose of vitamins A, C, and K from kale, healthy extra fat from walnuts, walnut oil, and extra-virgin olive oil, protein from eggs, and fiber from brown rice and kale, this food will not only fill you up, it will go away you emotion great. So seize you a bowl and get cooking.

Walnut Sage Pesto Brown Rice Bowl with Eggs and Sautéed Kale

Ingredients

  • More-virgin olive oil
  • 1 bunch of Tuscan kale, ribs removed and thinly sliced
  • 1 lemon, juiced
  • Himalayan pink salt to taste
  • 1/2 cup cooked brown rice
  • 2 eggs

Walnut Sage Pesto

  • 1 1/2 cups organic and natural Italian parsley, tightly packed
  • 1/2 cup organic sage, tightly packed
  • 2 garlic cloves
  • 1 cup walnuts
  • 1 cup walnut oil
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • Himalayan pink salt to flavor
  • 3 tablespoons extra-virgin olive oil

Directions

  1. To make the pesto: Increase parsley, sage, garlic, walnuts, 1/4 cup of walnut oil, lemon juice, dietary yeast, and salt to a food items processor and get started to mix on minimal. Leaving food items processor on, slowly drizzle remaining walnut oil and olive oil into pesto until all substances are totally included. Modify salt to flavor. Established aside.
  2. Heat 1 teaspoon olive oil more than medium warmth in a sauté pan, and incorporate kale. Cook dinner till kale is just wilted, about 2 minutes. Clear away kale from pan, toss with 1 teaspoon walnut sage pesto and lemon juice. Change salt to style, and increase kale to serving bowl.
  3. Separately, toss incredibly hot, cooked brown rice with 1 tablespoon pesto. Adjust salt to taste, and insert rice to serving bowl future to kale.
  4. Add 1 teaspoon olive oil to nonstick pan and crack eggs, frying in excess of medium-minimal warmth until finally eggs are cooked above effortless, about medium, or in excess of challenging, relying on your wanted degree of doneness.
  5. Location eggs on best of kale and rice. Serve and enjoy.

wide-brown-rice-kale-bowl.jpg

Photo: Valorie Darling

This hearty, drop-motivated dish can take uncomplicated brown rice, earthy kale, and fried eggs to the future amount. The top secret? A walnut sage pesto that is so great you will want to put it on every little thing. BTW, this inventive twist on the traditional pesto is not only tasty, but it can be also dairy-cost-free. I was encouraged to make this dish right after cleansing my plate of comparable dishes at Sqirl, a Los Angeles café with delicious grains, greens, and eggs, and I’m joyful to report an equally gratifying encounter soon after devouring this bowl food at house.

The finest part is that all this yumminess is truly fantastic for you. With a significant dose of natural vitamins A, C, and K from kale, healthier fat from walnuts, walnut oil, and excess-virgin olive oil, protein from eggs, and fiber from brown rice and kale, this meal will not only fill you up, it will leave you emotion good. So get on your own a bowl and get cooking.

Walnut Sage Pesto Brown Rice Bowl with Eggs and Sautéed Kale

Ingredients

  • Excess-virgin olive oil
  • 1 bunch of Tuscan kale, ribs removed and thinly sliced
  • 1 lemon, juiced
  • Himalayan pink salt to style
  • 1/2 cup cooked brown rice
  • 2 eggs

Walnut Sage Pesto

  • 1 1/2 cups organic and natural Italian parsley, tightly packed
  • 1/2 cup organic sage, tightly packed
  • 2 garlic cloves
  • 1 cup walnuts
  • 1 cup walnut oil
  • 1/4 cup lemon juice
  • 1/4 cup dietary yeast
  • Himalayan pink salt to style
  • 3 tablespoons further-virgin olive oil

Instructions

  1. To make the pesto: Add parsley, sage, garlic, walnuts, 1/4 cup of walnut oil, lemon juice, dietary yeast, and salt to a foods processor and commence to blend on minimal. Leaving foods processor on, bit by bit drizzle remaining walnut oil and olive oil into pesto until all components are completely included. Alter salt to taste. Set aside.
  2. Warmth 1 teaspoon olive oil about medium warmth in a sauté pan, and include kale. Prepare dinner until finally kale is just wilted, about 2 minutes. Eliminate kale from pan, toss with 1 teaspoon walnut sage pesto and lemon juice. Regulate salt to taste, and add kale to serving bowl.
  3. Separately, toss sizzling, cooked brown rice with 1 tablespoon pesto. Alter salt to taste, and insert rice to serving bowl future to kale.
  4. Increase 1 teaspoon olive oil to nonstick pan and crack eggs, frying about medium-very low heat right up until eggs are cooked more than effortless, more than medium, or in excess of challenging, relying on your preferred level of doneness.
  5. Place eggs on prime of kale and rice. Serve and delight in.



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