Egg Rice Bowl with Basil Oil - alive magazine

Name: Egg Rice Bowl with Basil Oil - alive magazine
Ingredients: 1 cup (250 ml) long-grain brown rice; 1/4 tsp (1 ml) salt, divided; 1/2 cup (125 ml) packed fresh basil; 1/4 cup (60 ml) + 1 tsp (5 ml) extra-virgin olive oil; 2 cups (500 ml) cherry tomatoes; 2 garlic cloves, chopped; 6 large free-range eggs; 3 tsp (15 ml) unsalted butter; 3/4 cup (180 ml) shredded mozzarella; 6 tsp (30 ml) finely chopped chives; 1 cup (250 ml) cooked or canned black beans; 2 cups (500 ml) baby spinach

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Serves 5 Undeniably, this is comfort food in a bowl. This method of scrambling eggs will keep them moist and light, nothing like those uninspiring dry…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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