This pretty bowl was straight-up delicious. There are so many ways you could put this dish together. Although I love the look and taste of the black rice, you could use brown, white or red. I skipped the bean sprouts and used steamed cauliflower, since I already had that on hand. You could also use edamame, snap peas or steamed broccoli. If you use rice other than black, I think black sesame seeds would look pretty sprinkled on top. Definitely don’t skip the kimchi, that was our favorite topping, other than the eggs.
slightly adapted from: Health Magazine March 2016- Ellie Krieger
1/4 cup low-sodium soy sauce, or gluten-free tamari
2 tablespoons rice vinegar
2 tablespoon peanut oil, or oil of your choice
1 tablespoon toasted sesame oil
5 ounces kale or spinach
6 cups hot, cooked, black “forbidden” rice*
6 large eggs, medium or hard boiled and halved**
1 cup store bought kimchi and/or pickled red onions
bean sprouts or steamed cauliflower
1/2 – 3/4 cup coarsely chopped roasted peanuts
1 or 2 scallions, thinly sliced
In a small bowl, whisk together the soy sauce, rice vinegar, peanut oil and sesame oil.
make rice bowl
Place kale in a steamer basket set over a pot of boiling water. Cover and steam until wilted, about 4 minutes. Alternatively, place in a microwave-safe bowl with 1 tablespoon water, cover tightly and microwave on high for 4 minutes, then drain.
Place 1 cup hot rice in each of 6 bowls. Arrange 1/3 cup kale, 2 egg halves, kimchi, pickled onion, steamed cauliflower, and carrots on top of each. Sprinkle each with a heaping tablespoon of peanuts. Drizzle each with about 1 1/2 tablespoons sauce, top with some scallions and serve.
*Forbidden rice is a short grain black rice historically grown in China and once reserved for the emperors of China. The dark color is due to its anthocyanin content (purple pigments that are also found in blueberries and acai). It is high in protein, fiber, iron and is a great source of nutrients. Perhaps because of this, it has been called “longevity rice”. It has a slightly sweet and deliciously roasted nutty flavor. Don’t get it confused with wild rice, they are not at all the same thing.
** Hard boiled eggs are fine, but I much prefer the taste and texture of a medium-boiled egg. The white is fully cooked, but the yolk is that lovely state between runny and hard. Here are directions for getting that perfect texture.
1. Gently lower eggs into boiling water. Don’t overcrowd the pot.
2. After 7 minutes, use a slotted spoon or spider strainer to transfer the eggs to an ice bath and let cool completely.
3. Softly tap the egg against the counter, carefully peel.If the peel doesn’t slip off, run it under cold water to loosen.
4. Use a clean, sharp knife and gently slice each egg in half. Wipe blade clean between slices.