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 or camelina oil; 2 cups (500 mL) cherry tomatoes; 2 garlic cloves, chopped; 1 Tbsp (15 mL) unsalted butter; 6 large free-range eggs; 3/4 cup (180 mL) shredded mozzarella; 2 Tbsp (30 mL) finely chopped chives; 1 cup (250 mL) cooked or canned black beans; 2 cups (500 mL) baby spinach

www.alive.com

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

View full recipe on www.alive.com

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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