October 19, 2015

Meatless Monday: Brown Rice Miso Bowl with Kale and Eggs

Brown rice miso bowl with kale and eggs

Hi, remember me (probably not)? It may have been QUITE a while since I've posted here but this summer had a ton of moving parts and it was hard to focus on anything having to do with this blog - especially healthy eating. After starting my new job and moving into a new apartment in a new part of Boston, I had a tough time staying on track with my good eating habits. Let's just say, it was a summer full of takeout, drinking, and not thinking about Points or my ever-expanding waistline...

But now that summer is officially over and fall is in full swing (YAY) I am back at it and getting back to this blog so HAAAAAAAAI! I'M BACK!

I was just saying how fall is my favorite time for eating because the food is so filling, warming, and delicious. I love fall flavors and can't wait to start cooking casseroles, stews, and slow cooker meals again. Before we fall into fall food (hehehe) though, I want to share this ridiculous miso bowl that I made for a Meatless Monday dinner. It's made up of some of my absolute favorite things: rice bowls, eggs, kale, and miso and I think you're absolutely going to lerve it.
Brown rice miso bowl with kale and eggs

Brown Rice Miso Bowl with Kale and Eggs
Recipe from Cooking Light
Serves: 4 | Serving Size: 1 1/4 cup rice mixture, 1 egg | PointsPlus: 10
Ingredients
  • 4 tsp rice wine vinegar, divided
  • 1 tbsp white miso paste
  • 3 tsp water
  • 2 tsp sesame oil, divided
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 2 cups thinly sliced kale
  • 1 cups thinly sliced radishes
  • 1/4 cup thinly sliced scallions
  • 1 tsp butter
  • 1 tsp minced garlic
  • 1 8-oz. package precooked brown rice
  • 2 large eggs
  • 1/8 cup water (more/less depending on how you poach)
  • 1 tsp sesame seeds (white or black)
Directions
  1. Combine 2 teaspoons rice wine vinegar, miso paste, and 3 teaspoons water in a small bowl, stirring with a whisk until smooth. 
  2. Combine remaining rice wine vinegar, 1 teaspoon sesame oil, soy sauce, and sugar in a large bowl. Add kale, radishes, and scallions (leaving some scallions aside) to the bowl, tossing to coat. 
  3. Heat a large, non-stick skillet over medium-high heat. Add butter and remaining sesame oil to the pan, swirling to coat. Add garlic and saute until fragrant, about 30 seconds. Add rice, saute 5 minutes or until lightly browned and toasted. Stir in kale mixture and remove pan from heat. Add the brown rice/kale mixture back to the large bowl, stir in the miso mixture, and cover with tinfoil. 
  4. Gently poach the eggs according to whatever directions you prefer!
  5. Place 1 1/4 cups brown rice/kale mixture into two shallow bowls, topping each with 1 egg, sesame seeds, and set aside scallions. 
Brown rice miso bowl with kale and eggs

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