Poached Egg With Rice And Edamame Recipes

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POACHED EGG WITH RICE AND EDAMAME



Poached Egg with Rice and Edamame image

This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

1 Tbsp extra-virgin olive oil
1 sliced clove garlic
Pinch red pepper flakes
2 cups chopped kale
1/2 cup thawed frozen edamame beans
Coarse salt
3/4 cup cooked brown rice
1/4 cup shredded red cabbage
1 large egg

Steps:

  • In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
  • In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.

Nutrition Facts : Calories 537 g, Fat 24 g, Fiber 10 g, Protein 23 g, SaturatedFat 4 g, Sodium 310 g

BROWN RICE AND EDAMAME



Brown Rice and Edamame image

This healthy rice salad has a substantial helping of edamame beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 55m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 cup long-grain brown rice
1 1/4 cups frozen shelled edamame
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 scallions, thinly sliced on the diagonal

Steps:

  • In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
  • Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
  • With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

Nutrition Facts : Calories 214 g, Fat 5 g, Fiber 4 g, Protein 8 g

POACHED EGGS IN MOLE WITH CREAMY GREEN RICE



Poached Eggs in Mole with Creamy Green Rice image

Provided by Bobby Flay

Time 2h35m

Yield 4 servings

Number Of Ingredients 32

1/2 cup slivered raw almonds
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
1 cup pureed plum tomatoes
Scant 1/2 cup pureed chipotle in adobo
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
1/2 teaspoon ground chile de arbol
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
1 1/2 cups chicken stock, warmed
1 ounce semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground black pepper
4 large eggs
Creamy Green Rice, recipe follows
1/4 pound Cotija cheese, grated
1/4 pound queso fresco, grated
Fresh cilantro leaves
1 1/2 cups heavy cream
1 1/2 cups long grain white rice
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
2 roasted poblano chiles, finely diced

Steps:

  • Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.
  • Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.

PERFECT POACHED EGG



Perfect Poached Egg image

I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.

Provided by lutzflcat

Time 10m

Yield 1

Number Of Ingredients 2

1 large egg
1 tablespoon white vinegar

Steps:

  • Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
  • Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
  • When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
  • Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

POACHED EGG WITH SPICY RICE



Poached egg with spicy rice image

Want nutrition in 30 minutes? This quick simple recipe is full of fibre, iron, folic acid and vitamin C

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Supper

Time 22m

Number Of Ingredients 7

1 tsp oil
1⁄2 onion , chopped
1⁄2 green pepper , deseeded and sliced
1 x 250g pouch microwave pilau basmati rice (we used Tilda Rizazz)
50g frozen pea
1 tsp medium curry powder
1 egg

Steps:

  • Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
  • Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.

Nutrition Facts : Calories 711 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.25 milligram of sodium

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

MEXICAN RICE WITH POACHED EGGS



Mexican Rice with Poached Eggs image

This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 pound bulk spicy pork sausage
1 medium onion, diced
1 medium sweet red pepper, diced
1 to 2 seeded jalapeno peppers, minced
2 garlic cloves, minced
1 tablespoon beef base
2 teaspoons ground cumin
1 teaspoon pepper
1 cup uncooked long grain rice
2 cups water
6 large eggs
1 cup shredded sharp cheddar cheese
Warm corn or flour tortillas (6 inches), optional

Steps:

  • In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

ONE POT POACHED EGGS & RICE



One Pot Poached Eggs & Rice image

Living in the far east, rice and eggs were the same as bacon, sausage and eggs in U.S. When you cook on one kerosene burner you do tend to put everything in one pot.

Provided by Montana Heart Song

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups rice
3 cups water
2 tablespoons margarine or 2 tablespoons butter
1 teaspoon salt or 1 teaspoon sysco chicken base
4 eggs, room temperature
3 spring onions, finely chopped

Steps:

  • Heat the water, margarine and salt or chicken base.
  • Wash the rice in cold water, drain.
  • Add to the water.
  • Break eggs carefully in the water, leaving whole.
  • Add chopped spring onions.
  • Cover.
  • Turn the heat up to boil. Then down to low.
  • Cook until water absorbed, rice is moist but dry and cooked.
  • To Serve: Take Rice Paddle or wide spoon and make a circle around one egg and lift out with rice. Serve in individual bowls. Do the same with the other eggs. Sprinkle the onions on top of each egg.
  • Serve with Kikkoman soy sauce.

Nutrition Facts : Calories 391, Fat 11.1, SaturatedFat 2.7, Cholesterol 211.5, Sodium 723.9, Carbohydrate 59.3, Fiber 1.3, Sugar 0.7, Protein 11.4

POACHED EGGS AND KALE OVER RICE



Poached Eggs and Kale over Rice image

Make and share this Poached Eggs and Kale over Rice recipe from Food.com.

Provided by californitexan

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon white vinegar
1/2 onion, chopped
1 teaspoon salt
1 pinch crushed red pepper flakes (optional)
3/4 cup extra firm tofu, 1/4 inch dice (optional)
1 garlic clove, chopped
3 cups kale, deveined and finely chopped
3 cups cooked brown rice
4 eggs

Steps:

  • 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 tad.
  • Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
  • Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
  • Divide the rice between four bowls and serve each topped with one of the poached eggs.

Nutrition Facts : Calories 299.4, Fat 9.9, SaturatedFat 2.3, Cholesterol 211.5, Sodium 675.1, Carbohydrate 41.5, Fiber 3.9, Sugar 1, Protein 11.5

POACHED EGG RECIPE BY TASTY



Poached Egg Recipe by Tasty image

Here's what you need: egg, salt, pepper

Provided by Matthew Johnson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 3

1 egg
salt, to taste
pepper, to taste

Steps:

  • Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160-180°F (71-82°C).
  • Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
  • Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
  • Serve with your favorite breakfast items.
  • Enjoy!

Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS



Mushroom and Brown Rice Hash with Poached Eggs image

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced baby portobello mushrooms
1/2 cup chopped sweet onion
1 package (8.8 ounces) ready-to-serve brown rice
1 large carrot, grated
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
4 large eggs, cold

Steps:

  • In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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