Brown Rice Bowl with Roasted Carrots, Kale, and Fried Eggs

Name: Brown Rice Bowl with Roasted Carrots, Kale, and Fried Eggs
Yield: Serves 4
Ingredients: 2 cups, boiling water; 1 cup, long-grain brown rice, rinsed; , Salt and pepper; 5 , carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces; 1/3 cup, extra-virgin olive oil; 2 teaspoons, za'atar; 8 ounces, kale, stemmed and chopped into 1-inch strips; 2 tablespoons, red wine vinegar; 1 , small shallot, minced; 4 , large eggs

18 comments

We created substantial rice bowls with healthy, hearty vegetables and runny fried eggs.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1½ hours

Brown Rice Bowl with Roasted Carrots, Kale, and Fried Eggs

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Rice bowls are a healthy, hearty dish in which a combination of flavorful components are arranged on a bed of rice. We were after a version that paired nutty brown rice with roasted vegetables. First we tossed sweet carrots with za'atar, a ...

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