This meal-in-a-bowl is slightly adapted from one in the couple’s new cookbook, “Rice is Life: Recipes and Stories Celebrating the World’s Most Essential Grain” (Chronicle, $29.95). It’s fortifying, simple to make, and flavorful enough to convince you to get to know this ancient gluten-free grain better. Black rice can now be widely found in health food stores and Asian markets, and increasingly in many supermarkets. Serves 4. – Susan Puckett
Ingredients
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- Kosher salt
- 1 pound Brussels sprouts, trimmed, halved, and thinly sliced crosswise (or shredded with a food processor fitted with shredding blade)
- 1 cup non-sticky black rice, such as Lotus Foods Forbidden Rice, cooked according to package directions
- Zest and juice (about 3 tablespoons) of 1 large lemon
- 4 large eggs
- Freshly ground pepper
Instructions
- In a large skillet, heat ¼ cup of the olive oil over medium heat. Add the onion, season with about ½ teaspoon of salt, and cook, stirring, until barely softened and golden brown, about 10 minutes.
- Add the Brussels sprouts, season with about ¼ teaspoon of salt, and cook until softened, about 4 minutes.
- Stir in the rice and cook until heated through, about 1 minute.
- Add the lemon zest and a tablespoon of lemon juice, turn off the heat, and taste for seasoning, adding more salt or lemon juice if desired.
- Meanwhile, in another large nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook, flipping once until the whites are set but the yolk is still runny, about 3 minutes total. (Or for sunny-side-up eggs, cook without flipping until the bottoms are set, then lower the heat to medium-low until white are fully set.)
- Spoon the rice and brussels sprouts mixture into wide bowls, top each serving with a fried egg, season with a little salt and pepper, and serve.
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