QUINOA AND RICE BOWL WITH KALE, KIMCHI AND EGG
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch - here, sesame seed and dried seaweed - is a nice finishing touch.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
- In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
- Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
- Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
- Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 55 grams, Fat 30 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 658 milligrams, Sugar 2 grams, TransFat 0 grams
HEALTHY EGG-AND-KIMCHI QUINOA BOWLS
For this riff on Korean bibimbap, swap out the rice with nutrient-dense quinoa. Then load up the bowl with egg, bacon and avocado, and top it with a kimchi sauce and a drizzle of toasted sesame oil.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
- Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes.
- Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil.
QUINOA AND RICE BOWL WITH KIMCHI AND EGG
Categories Avocado
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork. In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils. Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes. Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool. Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.
EGG-AND-KIMCHI RICE BOWLS
It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
- Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams
KOREAN-STYLE GRAIN BOWLS WITH SPICY MARINATED STEAK
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the beef.
Provided by Rhoda Boone
Categories Grains Steak Asparagus Chile Pepper Cabbage Sugar Snap Pea Egg Flaming Hot Summer
Yield Serves 4
Number Of Ingredients 30
Steps:
- Make the marinade:
- Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
- Marinate and cook the beef:
- Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
- Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the grain bowls:
- Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
- Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
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