Saturday, June 28, 2014


yields 2 large servings, 4 modest servings

1 cup short grain brown rice (uncooked)
1½ tablespoons extra virgin olive oil
4 ounces bacon, cut into ½ inch lardons
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 cup broccoli florets, chopped
1 cup Brussels sprouts, shaved or very thinly sliced
3 cups leafy greens, coarsely chopped
4 large eggs
Kosher salt
Fresh ground pepper
¼ cup shaved Parmesan cheese (optional)

Pour the rice into a small pot with 1¾ cups water and a pinch of salt. Bring to a boil, lower to a simmer, cover and cook for 40 minutes until the water has been absorbed. Remove from the heat and allow to rest, covered, for 10 minutes. Fluff with a fork and set aside until ready to use.

While the rice is cooking, slice the bacon and chop the broccoli, Brussels sprouts and greens. Briefly set aside.

Moving on to the eggs. Bring a medium pot with 6½ cups of water and 4 tablespoons of salt to a boil. When boiling, carefully add the eggs. Bring the water back to a boil and cook for 5½ minutes. Drain the eggs immediately and let them cool for about 5 minutes before gently removing their shells. Place the peeled eggs in a pot filled with hot water if you want to keep them warm.

Now it’s time to finish up the rice. Heat the olive oil in a large saucepan or wok. When hot, add the bacon, red pepper flakes and garlic. Sauté for about 4 minutes until the bacon is golden brown.

Add the greens to the pan and sauté for 1 minute until they are just wilted.

Add the rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.

Drain the eggs and cut them in half lengthwise. Divide the rice among 4 plates (or 2…) and top with an egg and Parmesan (if using). Serve warm.

bacon recipe source: Serena Wolf, Domesticate Me, March 25, 2014

No comments: