Golden Rice Bowls
6 portions
60mYou can't go wrong when you put an egg on it. This is not complex, but it is not so simple as to be boring. More than a recipe, you've got here the building blocks of a cooking framework. Starch, vegetables and a clean protein with a good, simple flavor architecture.
What you will need
2 Tbsp Unsalted Butter
1/2 tsp Turmeric
1/2 tsp Ground Cumin
2 Tbsp Chicken Bouillon
1 1/2 cups White Rice
2 1/2 cups Water
2 cloves Garlic
16 oz. Washed Spinach
4 Eggs
Salt
Black Pepper
(Nutritional facts 125 calories, 9.11 g fat, 5.65 g carbohydrates, 5.68 g protein, 287 mg cholesterol, 757 mg sodium)How to cook
1
2
3
4
Melt half of the butter in a saucepan over medium/low heat.
5
Stir in the turmeric.
6
Stir in the cumin. Toast briefly (about 20 seconds).
7
Stir in the bouillon. I used a chicken-flavored Better than Bouillon. Feel free to use your favorite bouillon, but you may need to adjust the amount a little. Use the amount recommended on the package to flavor 2 cups of liquid.
8
Add the rice. Stir over heat for 2-3 minutes to toast the rice a little.
9
Stir in the water.
10
Increase the heat and bring the water to a gentle simmer. Reduce the heat to low and stir. Cover the pot.
11
Cook on low for 20-25 minutes. Make sure the rice is cooked through and the water is fully absorbed. If not, you can replace the lid and continue cooking.
12
Peel garlic cloves and chop or grate to a fine paste.
13
Melt the remaining butter in a large pan over medium heat.
14
Stir in the crushed garlic. Stir over heat until the aroma hits you.
15
Add the spinach. It will probably be overflowing out of the pan, but it will quickly wilt.
16
Add a little salt and pepper to taste.
17
Fry an egg. I like a basted egg for this dish, so I'll continue with specifics. Melt a knob of butter in a small nonstick pan over medium heat.
18
When the butter begins to bubble, crack an egg into the butter. Cook until the white begins to set.
19
Add a small pinch of salt and a little black pepper to the melted butter pooled around the egg.
20
Gently spoon the hot, seasoned butter over the egg yolk until the coating over the yolk is opaque.
21
Comments