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Vegetarian Rice Bowls with Fried Egg

August 14, 2016
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I am obsessed with Asian style bowls- it’s a great way to serve a dish with all sorts of flavors and textures- this one is a vegetarian one and Mediterranean inspired.. perfect for Meatless Monday! Best of all- it used cauliflower rice!!!

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice, I used wild brown rice with seeds, rinsed
  • 2½ cups vegetable broth
  • Salt if needed

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer on low heat with lid on for 30 minutes or until the rice is cooked through. Take the lid off and let cool.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup pine nuts
  • Fresh dill stems, ¼ cup, chopped (reserve dill to use later)
  • 2 ears of corn, the kernels scraped off
  • 1 cup grated cauliflower, also known as cauliflower rice
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled

In a large frying pan add the oil, onion, garlic, pine nuts and dill stems. Saute on medium heat for 2 to 3 minutes. Add the corn and the cauliflower. Saute on medium heat for 4 to 5 minutes. Add the cooled rice, dill and parsley. Saute for another 4 to 5 minutes, add salt but not too much as feta will be added later. Let the mixture cool and add the crumbled feta.

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 cup tomato sauce, homemade or store bought
  • ½ cup fresh dill
  • Juice of half a lemon and or a pinch of sugar – depending on how sweet or sour the tomato sauce is
  • 1 to 2 teaspoons salt

Heat a small saucepan with the oil. Add the garlic and sauté on medium heat for a minute. Add the sauce, dill, lemon juice and salt. Cook for about 10 to 15 minutes. Serve over the rice with a fried egg on top!

 

 

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