Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs
By America's Test KitchenPublished on June 14, 2016
Yield
Serves 4
Ingredients
2 cups boiling water 1 cup long-grain brown rice, rinsedSalt and pepper 5 carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces⅓ cup extra-virgin olive oil 2 teaspoons za'atar 8 ounces kale, stemmed and sliced into 1-inch-wide strips2 tablespoons red wine vinegar 1 small shallot, minced4 large eggs
Before You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Combine boiling water, rice, and 3/4 teaspoon salt in 8-inch square baking dish and cover tightly with aluminum foil. Bake rice on lower rack until tender, 45 to 50 minutes. Remove rice from oven, uncover, and fluff with fork. Cover with dish towel and let sit for 5 minutes.
- Meanwhile, toss carrots, 1 tablespoon oil, za’atar, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Spread carrots onto parchment paper–lined baking sheet, cover with foil, and roast on upper rack for 20 minutes.
- Toss kale, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Remove foil from carrots and spread kale over top. Continue to roast vegetables, uncovered, until carrots are spotty brown and tender and edges of kale are lightly browned, about 15 minutes.
- Portion brown rice into individual bowls and top with roasted vegetables. Whisk vinegar, shallot, and 3 tablespoons oil together in bowl and season with salt and pepper to taste. Drizzle vinaigrette over rice and vegetables; cover and set aside.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over low heat for 5 minutes. Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Increase heat to medium-high and heat until oil is shimmering. Working quickly, pour eggs into skillet, cover, and cook for 1 minute. Remove skillet from burner and let sit, covered, 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Top each bowl with fried egg and serve immediately.
Yield
Serves 4Ingredients
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
⅓ 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
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
⅓ 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
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
⅓ 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
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 brown. When we uncovered the carrots, we also spread sliced kale over the top of them. Briefly roasting the kale gave it great flavor and an appealingly crisp texture. While the vegetables were roasting, we baked the rice alongside them in the oven, a hands-off method that delivered distinct grains of rice. After portioning the rice and vegetables into bowls, we drizzled everything with a shallot vinaigrette and topped each bowl with a fried egg.
Before You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Combine boiling water, rice, and 3/4 teaspoon salt in 8-inch square baking dish and cover tightly with aluminum foil. Bake rice on lower rack until tender, 45 to 50 minutes. Remove rice from oven, uncover, and fluff with fork. Cover with dish towel and let sit for 5 minutes.
- Meanwhile, toss carrots, 1 tablespoon oil, za’atar, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Spread carrots onto parchment paper–lined baking sheet, cover with foil, and roast on upper rack for 20 minutes.
- Toss kale, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Remove foil from carrots and spread kale over top. Continue to roast vegetables, uncovered, until carrots are spotty brown and tender and edges of kale are lightly browned, about 15 minutes.
- Portion brown rice into individual bowls and top with roasted vegetables. Whisk vinegar, shallot, and 3 tablespoons oil together in bowl and season with salt and pepper to taste. Drizzle vinaigrette over rice and vegetables; cover and set aside.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over low heat for 5 minutes. Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Increase heat to medium-high and heat until oil is shimmering. Working quickly, pour eggs into skillet, cover, and cook for 1 minute. Remove skillet from burner and let sit, covered, 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Top each bowl with fried egg and serve immediately.
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