Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs

Name: Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs
Ingredients: 2 cups boiling water; 1 cup long-grain brown rice, rinsed; Salt; pepper; 5 carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces; 1/3 cup extra-virgin olive oil; 2 teaspoons za'atar; 8 ounces kale, stemmed and sliced into 1-inch-wide strips; 2 tablespoons red wine vinegar; 1 small shallot, minced; 4 large eggs

www.americastestkitchen.com

We were after a version of the now popular rice bowls that pair nutty brown rice with roasted vegetables.

Keywords

Rice
Main Courses

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Kettle
Oven
Square baking dish
Aluminum foil
Kitchen towel
Fork
Mixing bowl
Baking sheet
Parchment paper
Measuring cup
Whisk
Stove
Nonstick skillet
Serving bowl

Ingredients

2 cups boiling water
1 cup long-grain brown rice, rinsed
Salt
pepper
5 carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces
1/3 cup extra-virgin olive oil
2 teaspoons za'atar
8 ounces kale, stemmed and sliced into 1-inch-wide strips
2 tablespoons red wine vinegar
1 small shallot, minced
4 large eggs