After a week of holiday eating (and travel), I was craving something homey and healthy. This bowl came together after a survey of my stock of beans and grains.
Ingredients (serves 3)
1.5 cups brown rice (I used short grain), plus 3 cups water or stock for cooking
2 cans beans, drained and rinsed (I used one kidney, one pinto, which was a nice combo)
1 large leek, cut into thin half moons (you will need two leeks if yours are puny)*
1/4 Tbsp butter (or oil, if you prefer)
1 tsp olive oil
3 eggs (or one for each person eating–I made this dish for two, so I made only two eggs and just ended up with egg-less leftovers. I’ll boil up another to eat with that later).
1 cup spinach, washed
Sriracha and Braggs aminos (or soy sauce) to taste
salt and pepper to taste
Cook the rice. Cover rice with 3 cups of cooking liquid and bring to boil. Turn down heat and cover, simmering gently until almost all the water or broth is absorbed. (If you use water instead of broth, make sure to salt it a bit)
Meanwhile, sauté the leeks in butter until slightly browned. (If browning action is less than spectacular, throw the cooked leeks under the broiler for a few minutes).
While the leeks are cooking to your satisfaction, toss the beans with the olive oil and pepper and heat in a skillet (or microwave, I suppose).
When the rice is almost finished cooking, throw in the spinach, stir, and turn off the heat and cover, letting the spinach wilt.
Then, bring a small pot of water to boil. Once boiling, place eggs in water gently. Set the timer for 8 minutes (this will give you a soft boiled egg). When timer goes off, rinse the eggs in cold water immediately, and then peel.
Scoop rice/spinach into bowls, and top with beans, leeks, and egg. Drizzle with Sriracha and Braggs. Slice into the egg and mix well. Promptly devour.
*The leeks in Portland are enormous! If you’re new to leeks, check out this video by Melissa Clark of the New York Times. She demos how to clean them.