Admittedly, rice is our gluten-free grain of choice. It’s easier to digest than quinoa, less temperamental than other grains, and it’s simply satisfying. As we move out of winter months into spring, rice brings a warm lightness to the table, perfectly suited.
This recipe was inspired by the arroz verde dish found in Mexican cuisine. Rich and refined, the flavor is truly decadent while still feeling healthy. It makes the perfect side dish, or try it served salad style with a mound of arugula, avocado, and an egg on top.
The seven minute egg is the easiest way to go. The white is lightly firm, yoke tender, and it’s easy to make consistently perfect. Of course the egg is optional, and is definitely not necessary.
| INGREDIENTS |
- 1 1/2 cups cooked brown rice
- 1/2 cup cilantro leaves, tightly packed
- 1 cup spinach leaves
- 1 poblano chili, deseeded and diced
- 1 cup water
- 1 tablespoon miso
- 1 1/4 cups coconut milk
- Pinch of sea salt
- 2 tablespoons coconut oil or grass-fed butter
- 7 minute egg*
| PROCESS |
Combine cilantro, spinach, chili, water, and miso in a blender or food processor and process until smooth. Add milk and salt and blend a bit more until well combined. In a medium saucepan, heat oil over medium heat. When the oil is melted, add rice and sauté, stirring about every 30 seconds for 3–4 minutes. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes.
Remove the pan from the heat and let steam in the covered pot for about 5–10 minutes. Serve hot.
Makes 4–6 servings of rice
7 Minute Egg
Bring water to boil. You want enough water in the pot to cover the eggs fully.
Gently put whole egg in water. Be careful not to crack.
Boil for exactly 7 minutes. No more, no less.
Remove egg from water. Rinse with cold water until cool enough to handle.
Crack, peel, and serve.