Cilantro Rice Bowl With Poached Eggs And Greens Recipes

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CILANTRO FRIED RICE BOWL + AVOCADO AND POACHED EGG



Cilantro Fried Rice Bowl + Avocado and Poached Egg image

Cilantro Fried Rice Bowl + Avocado and Poached Egg - a delicious, easy weeknight dinner idea that you are going to love!

Provided by Erin Jensen

Categories     Dinner/Entree

Time 30m

Number Of Ingredients 14

6 cups cooked, dried rice (jasmine, white, brown) (simply cook your desired rice according to its package instructions and then spread out on cookie sheet and let dry for as long as possible or up to 6-8 hours, either in the fridge or on your counter).
1 cup scallions (just the white onion part), chopped
1/2 cup bean sprouts
6 Tablespoons canola or vegetable oil
4 Teaspoons sesame oil
4 Teaspoons mirin
7 Tablespoons soy sauce
1 Teaspoon ground black pepper
1 1/2 Tablespoons chopped garlic
1/2 Teaspoon kosher salt
1 heaping Tablespoon fresh lemon zest
1 cup chopped cilantro (additional for garnish)
2 avocados
4 poached eggs

Steps:

  • Heat wok to med-low.
  • Add oil and allow to heat.
  • Add garlic and let cook until it releases strong aroma.
  • Then add scallions and let reduce about 2 minutes, stirring constantly.
  • Then add bean sprouts, soy sauce, mirin, sesame oil, pepper and salt.
  • Stir to mix thoroughly and let it begin to simmer.
  • Add rice and mix immediately.
  • Once rice is mixed into liquid, add lemon zest and mix again.
  • Ensuring rice is fully warmed/hot, add cilantro at last minute.
  • Serve immediately with avocado and poached egg.
  • Garnish with additional cilantro and/or carrots.

RICE WITH POACHED EGGS



Rice With Poached Eggs image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1/4 cup olive oil
2 medium onions, finely chopped
1 tablespoon minced garlic
2 teaspoons coriander seeds
2 teaspoons ground turmeric
1/4 teaspoon whole cloves
3 cinnamon sticks
2 fresh green chilies (like jalapeños), thinly sliced
2 bay leaves
Coarse salt
2 cups basmati rice
1 tablespoon white-wine vinegar
8 eggs
3 cups fresh parsley leaves, chopped
3 cups fresh cilantro leaves, chopped
1/3 cup freshly squeezed lemon juice
Black pepper
4 tablespoons unsalted butter
1 teaspoon kirmizi biber, urfa or other mild red chili flakes.

Steps:

  • Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
  • Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
  • When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
  • Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams

SORREL RICE BOWLS WITH POACHED EGGS



Sorrel Rice Bowls with Poached Eggs image

Provided by Jessica Koslow

Categories     Leafy Green     Low Fat     Vegetarian     High Fiber     Dinner     Lunch     Feta     Spring     Summer     Healthy     Brown Rice     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 14

2 cups short-grain brown rice
Kosher salt
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
1/4 cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced
2 tablespoons fresh lemon juice, divided
1/2 preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
2 ounces feta, preferably sheep's milk, crumbled
Hot sauce
Flaky sea salt (such as Maldon)

Steps:

  • Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
  • Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
  • Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
  • Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
  • Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
  • Do ahead: Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.

CILANTRO RICE BOWL WITH POACHED EGGS AND GREENS



Cilantro Rice Bowl with Poached Eggs and Greens image

This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner. Allow some time if you want to make your own hot pepper vinegar; the fiery condiment should be made the day before. Sprinkle it on top of your bowl along with a warming sea salt spice blend.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 8h35m

Number Of Ingredients 15

1 cup unseasoned rice vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 clove garlic, thinly sliced
2 small Scotch-bonnet or habanero peppers, sliced into thin rings
1 cup long-grain white rice
1 tablespoon extra-virgin olive oil
Kosher salt
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
4 large eggs
1 1/2 cups watercress, baby arugula, or other spicy greens
4 radishes, thinly sliced
1 scallion, thinly sliced
Grenadine Sea Salt Canouan Blend nutmeg-cinnamon sea salt (optional, see Cook's Note), for serving

Steps:

  • For the Pepper Vinegar: Combine vinegar, kosher salt, sugar, garlic, and peppers in a glass jar. Cover and refrigerate overnight, or up to 1 month.
  • For the Rice Bowl: In a saucepan, bring rice, oil, 1 1/2 cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls.
  • Crack eggs into a bowl. Fill a medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
  • Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve.

POACHED EGGS WITH TOMATO CILANTRO SAUCE



Poached Eggs with Tomato Cilantro Sauce image

Categories     Egg     Tomato     Breakfast     Brunch     Poach     Quick & Easy     Hot Pepper     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 teaspoon distilled white vinegar
2 lb tomatoes, coarsely chopped
2 large garlic cloves, coarsely chopped
1 small fresh green serrano chile, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
1 cup water
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh cilantro plus additional for sprinkling
8 (1/2-inch-thick) slices of baguette
8 large eggs

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
  • While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
  • Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
  • Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.

CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY



Cilantro-Lime Chicken And Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime

Provided by Pierce Abernathy

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 7

¾ cup brown rice, cooked
½ cup rotisserie chicken, shredded
1 cup vegetable, roasted
¼ cup pico de gallo
2 tablespoons plain yogurt
2 tablespoons fresh cilantro, chopped
1 wedge lime

Steps:

  • Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
  • Enjoy!

Nutrition Facts : Calories 838 calories, Carbohydrate 143 grams, Fat 12 grams, Fiber 7 grams, Protein 38 grams, Sugar 5 grams

GREEN GODDESS GRAIN BOWL



Green Goddess Grain Bowl image

Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Grains     Broccoli     Sugar Snap Pea     Yogurt     Herb     Cucumber     Avocado     Tarragon     Seed     Dinner     Vegetarian     Egg

Yield 4 servings

Number Of Ingredients 15

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

Steps:

  • Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
  • Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
  • Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
  • Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
  • Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

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