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Kale Rice Bowl

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 20 min
  • 45 min
  • $$
Gatheredtable
adapted from101 Cookbooks Blog

Ingredients

  • 1 cup brown rice
  • 2 cups water
  • 2 bunch of kale
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons capers
  • 5 eggs
  • 2 teaspoons white vinegar
  • 1 cup plain yogurt
  • 1 tablespoon dried thyme
  • 2 tablespoons toasted sesame seeds
  • pinch sea salt, to taste

Directions

Prep: 1. Combine rice and water, bring to a boil. Cover and simmer for 40 minutes. (or use a rice cooker) 2. Simmer water for poaching eggs. 2. De-rib and roughly chop kale. 3. Rinse capers. Make: 1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add kale and capers and saute until kale softens, about 3 minutes. 2. To poach eggs, add vinegar to the simmering water and crack in eggs, careful that they don't touch. Turn off heat and cover for 5-7 minutes or until whites are solid and yolks are still runny. (or fry the eggs) 3. When rice is done divide it onto plates and top with kale, poached eggs, a dollop of yogurt drizzled with olive oil, thyme, sesame seeds, and salt to taste.

Notes

If you can find it we love this with za'atar herb mix

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