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This was inspired by Heidi Swanson’s 101 cookbooks. I absolutely love her site (101cookbooks.com) and cookbook (Super Natural Cooking).
I made this little rice bowl for lunch before going to work on this cold but sunny Monday morning. I needed to eat something healthy yet, satisfying.

 

Poached eggs over brown rice

Poached eggs over brown rice

 

 

 

 

 

 

 

 

 

 

 

1 tablespoon olive oil
1/2 onion, chopped
2 pinches of salt
pinch of crushed red pepper flakes (I used fresh hot chili pepper, chopped)
3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
1 small clove garlic, chopped
2 – 3 cups leafy green, chopped (I used baby spinach)
2 – 3 cups cooked whole grain rice (I used a mixture of brown and wild rice)
4 good quality (free range) eggs

Sesame oil

 

Fill a saucepan with water and vinegar, bring to a simmer.

Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit – a couple minutes. Stir in the tofu if you are using it – let that heat up and brown a bit. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the cooked rice and saute until hot. Remove from heat, and set aside.

Now back to the simmering water. Gently crack egg into the boiling water with vinegar. Simmer for a few minutes. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.

Divide the rice between four bowls, serve each topped with one of the poached eggs, add a drizzle of sesame oil and a tiny splash of fresh lemon juice.

Top with sesame seeds.

Serves 4

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