Brown Rice Bowl with Jammy Eggs and Olive Vinaigrette


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A blended olive dressing brings zesty flavor to this filling vegetarian dinner. Keep leftovers in the fridge for up to 5 days to drizzle onto any meal, from grilled fish to steak.

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Yields:
1 serving(s)

Total Time:
15 mins

  • 1

    egg

  • 1/2 c.

    pitted Castelvetrano olives 

  • 1/4 c.

    olive oil

  • 1 tbsp.

    fresh lemon juice

  • 1/2 tsp.

    Dijon mustard

  • 1

    clove garlic

  • 2 tbsp.

    chopped flat-leaf parsley

  • 1 tsp.

    nutritional yeast

  • 1/2 c.

    cooked brown rice, warmed

  • 1/2 c.

    shaved red cabbage

  • 2

    radishes, thinly sliced

  • 1 tbsp.

    crumbled feta, for serving

  • Thinly sliced scallion, for serving

Directions

NUTRITIONAL INFORMATION (per serving): About 345 calories, 20.5 g fat (6 g saturated), 12 g protein, 410 mg sodium, 29 g carb, 4 g fiber

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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