Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs

Name: Gluten-Free Brown Rice Bowls 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 sliced into 1-inch-wide strips; 2 tablespoons, red wine vinegar; 1 , small shallot, minced; 4 , large eggs

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Main Courses

Rice

SERVES4

WHY THIS RECIPE WORKS

We were after a version of the now popular rice bowls that pair nutty brown rice with roasted vegetables. To start, we tossed sweet carrots with za’atar and roasted them, first covered and then uncovered, until they were tender and spotty b...

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