As I’ve mentioned previously, I try to use up all of our produce- rather than throwing it all out! Sometimes I might not get to a recipe I wanted to try, or I get a little crazy at the Penn Quarter Farmers Market and buy too many greens. Or as I browse through other blogs, magazines or cookbooks I get inspirations about trying new things. Where do you get your cooking inspiration or recipe ideas?
How did this recipe make itself?
1) I was walking through Whole Foods, and I came across Lundberg Black Japonica rice. It’s a whole-grain blend of short-grain black rice and medium-grain mahogany rice which originates from Japanese seeds. It looked so pretty, I just had to buy it!
2) I’m not the hugest fan of kale, until I tried this recipe. Although I’ve added it to many dishes (kale lasagna, kale white bean & potato soup, pomegranate and kale orzo salad), I haven’t been sold on it. Until I saw baby kale in the grocery store, and I decided to give it another chance. Although I didn’t have a recipe for it, I wanted to incorporate kale into something.
3) Fried eggs make everything better. Trust me! (burgers, pizza, BLTs, asparagus, soups, noodles, salads- have I sold you yet?)
4) I wanted to clean out our fridge, and I hate taking everything out and putting it back in. I prefer if the fridge is very very empty- makes the chore so much easier!
As a side note: This weekend I’ll be attending my first food blogger conference- Eat, Write Retreat 2012. I’m very excited to meet other fellow food bloggers and learn some new things! And I can’t wait to check out what’s in my swag bag!
Green Veggie Rice with Fried Egg
Fifth Floor Kitchen original
1 cup Lundberg Black Japonica Rice
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
1 bunch of swiss chard, roughly chopped
1 bunch of baby kale, roughly chopped
2 tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper (optional)
juice of 1 lemon
In a medium saucepan, cook rice in water per package instructions. Drain and keep covered.
In a large saucepan, heat olive oil. Add the onion and cook until translucent. Then add the garlic, cook for another 3 minutes. Next add the swiss chard and baby kale. Cover and cook, stir a few times, until the veggies are tender. Add the rice into the saucepan, mix all of the ingredients together. Season with soy sauce, salt, pepper, crushed red pepper, and lemon juice. Allow to simmer while you fry the egg.
In a small pan, fry an egg per each serving. We prefer runny eggs, but fry it to your preference.
Plate the rice and veggie mixture, top with a fried egg.
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