Forgive me, but could someone please tell me how it’s Thursday already? And the last day of the month? And for that matter, where today went? Cause I am baffled by this all right now. Like seriously?
Then again, that’s how I felt yesterday too — sort of, at least. I spent all day freaking out that it was the last day of May, only to realize that it was really the second to last day of May. It was like being granted this giant reprieve. Even if this quick and easy dinner didn’t make it to the table until after 7 pm because I lost track of time yesterday afternoon.
Good thing it was quick. And easy. Right?
Now, about this rice bowl. We are huge fans of rice bowls because they are simple but delicious. In the winter, I make them with roasted veggies. In the summer, we usually make them with raw ones. But right now in this in between time that is somewhere between sweltering (it was a steamy 96 degrees on Tuesday!) and downright chilly (has anyone seen my favorite cardi?), a sauteed version just fits.
Truth be told, this dish started with the pea shoots. I am crazy about their snappy crunch, so when I saw them in the grocery store, they had to come home with us. And find their way into a dish. Naturally.
Then there was the Swiss chard. It’s the first fresh, local veggie of the season for us, so it was begging to party in this bowl too. Add a little garlic and some sauteed mushrooms and it’s a full-on shindig. In a bowl, of course. Making the veggies took all of … maybe 20 minutes. The rice cooked itself in the rice cooker. Gosh, I love my rice cooker.
Then, finally, came the egg. The runny egg. Oh, and you know how I love those.
Once it’s all in the bowl, you mix it up, salt and enjoy. Or, if you are me, you add a serious amount of sriracha too and swirl it all together. Mmm. Either way, it’s good, easy comfort food.
And yes, my kids eat this. Their favorite part is the mushrooms — and they skip the sriracha. They aren’t that fond of the pea shoots, but I’m okay with them having a lighter portion of those (more for me!).
One more thing: When I cooked the egg, I did it in a new pan I have been using lately that I love. Recently, Teflon sent me a package of their Technique 2-piece Enamel Light Weight Cast Iron Frypan Set. These pans, which arrived in my favorite shade of red, are a safe nonstick that can stand up to metal utensils. Basically, it’s everything I’ve ever wanted in a pan — the ability to use my favorite spatulas without having to overload on oil to keep food from sticking. Can you say bliss?
Despite my obvious appreciation for these pans, I wanted to be sure they could live up to all the hype. So I have spent the last three weeks cooking in them. Almost daily. From omelets to pancakes to eggs over easy, these babies have done the job just right every time.
I’m in love.
Swiss Chard, Pea Shoot and Mushroom Rice Bowls with Runny Eggs
- 2 tbsp extra virgin olive oil
- 1 10- oz package Baby Bella mushrooms, wiped and sliced
- kosher salt
- 3 cloves garlic, minced
- 1 bunch Swiss chard, leaves only, rinsed and torn into small pieces
- 1 cup dry white rice, prepared
- 1/2-1 cup pea shoots, depending on how much you like them
- 4 large eggs
- Sriracha, optional
- Heat the olive oil in a 10-inch nonstick skillet over medium heat. Once hot, add the sliced mushrooms and season with salt. Cook, stirring occasionally, until the mushrooms are soft and brown -- about 10 minutes. Remove the mushrooms from the skillet to a bowl.
- Put the skillet back on the burner and add the garlic. Cook for about 1 minute, until tender and fragrant. Add the Swiss chard to the pan. Using tongs, turn it over to combine with the garlic. Let cook, turning only occasionally, until wilted (about 5 minutes). Add the Swiss chard to the mushrooms and stir to combine.
- Divide the rice evenly between four bowls. Top each with 1/4 of the Swiss chard and mushroom mixture and pea shoots. Set aside.
- Heat a small nonstick skillet on the stove over medium heat. Working with one egg at a time, crack it open, pour into the pan and cook, flipping once, until the egg white is hard all around. The yolk should still be runny. About 4 minutes per egg cooking time. Top each of the rice bowls with a cooked egg. Salt generously and serve with Sriracha, if desired.
- Mix all together before eating. Mmm.
Disclosure: I was provided with the two Teflon Technique pans for the purposes of a review. I was not compensated for this post and all opinions are my own. And yes, I really have been using them pretty much every day for weeks.
Tammi Kibler | How Do You Cook Quinoa
Sunday 10th of June 2012
I would cook my green eggs over quinoa breakfast. It's very similar to what you have here, and the ingredients change depending on the season. No, the eggs aren't actually green, I call them green eggs when I serve them with a healthy measure of kale or spinach.
Friday 8th of June 2012
This Swiss Chard, Pea Shoot and Mushroom Rice Bowls with Runny Eggs looks incredibly delicious. I can't wait to try this and i hope that i can get the procedure right. Lol! Thanks for sharing your recipe!
Wednesday 6th of June 2012
I think I would have said tortillas or shrimp, but after seeing this dish I will definitely be making these rice bowls!! marthalynn16 at gmail
Friday 1st of June 2012
This month has flown by.
Sarah W. Caron
Wednesday 5th of September 2012
Congrats, Kate! You are the winner. My apologies for the late notice on this one, but the Random Number Generator on Random.org selected comment #7 -- yours!
Friday 1st of June 2012
I think I'd try an omelette first.