Seasoned rice and quinoa bowl with vegetables
This shelf holds a seasoned grain blend that needs only vegetables and protein to become dinner. Tonight you'll turn it into a simple bowl—either fresh or wilted vegetables on top, depending on what you have on hand and how much time you've got.
About 1080 calories a serving, 24 g protein, 183 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- one bunch or package spinach or other hardy greens
- 2 eggs
From your shelf
- 2 cups seasoned brown rice and quinoa
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Heat 2 tablespoons oil in a large skillet over medium-high heat. While the oil heats, tear or chop one bunch of spinach into bite-sized pieces. Once the oil shimmers, add all of the spinach and cook, stirring often, until it wilts completely, about three minutes.
- Add two cups of the seasoned rice and quinoa blend to the skillet and stir well to combine with the greens. Cook for three to four minutes, stirring occasionally, until the grains are heated through and any clumps break up.
- Push the grain mixture to the sides of the skillet, making two small wells in the center. Crack one egg into each well and cook, leaving the yolks intact, until the whites set but the yolks stay soft, about three minutes; cover the skillet if you prefer softer whites.
- Taste the grains and season with salt and pepper as needed. Divide the grain mixture between two bowls, top each with one egg, and serve right away.
Note Swap spinach for any hardy green or soft vegetable; add diced bell pepper or tomato if you prefer something raw. Leftovers keep three days in the fridge; warm gently in a skillet with a splash of water. Serve with hot sauce or finish with a squeeze of lemon.
On the label
WATER, PARBOILED BROWN RICE, RED QUINOA, SUNFLOWER OIL, GARLIC POWDER, SEA SALT, ONION POWDER, DRIED PARSLEY, DRIED WHITE PEPPER.
First Street, entrees, sides & small meals, serving 140 g, package 8.8 oz/250 g. Ingredients as printed on the label.
More from First Street
- First Street beef meatballs, beef
- First Street flake & chunk style imitation crabmeat, flake & chunk style
- First Street beef meatballs, beef
- First Street general tso's chicken battered chicken breast with rib meat & zesty ginger sauce, general tso's chicken
- First Street chicken & beef meatballs, chicken & beef
- First Street chicken potstickers
- First Street chicken breast tenderloins
- First Street shredded hash browns
- First Street shredded hash browns
- First Street o' brien hash browns diced potatoes with onions & bell peppers
Other brown rice
- Fresh Thyme brown rice with lentils & quinoa organic blend, brown rice with lentils & quinoaFresh Thyme
- Health & Harvest long grain brown riceHealth & Harvest
- Stouffer's steak fajita strips of steak in smoked red chile sauce with a mix of red & green peppers over seasoned brown rice protein bowls, steak fajitaStouffer's
- Food For Life brown rice gluten free english muffins, brown riceFood For Life
- Schnucks 100% whole grain instant rice brown riceSchnucks
- Wegmans indian style with brown rice, red and white quinoa, butternut squash, lentils, & carrots in a curry sauce vegetable blends, indian styleWegmans
- Great Value cashew chicken grilled white meat chicken and roasted cashews with vegetables and an asian-style sauce over a bed of quinoa and brown rice fit menu, cashew chickenGreat Value
- Lean Cuisine sweet & sour chicken breaded white meat chicken with brown rice & vegetables in sweet & sour sauce, sweet & sour chickenLean Cuisine
- Sweet Earth chinese chik'n with black bean sauce made with organic asparagus, brocolli & brown rice, chinese chik'n with black bean sauceSweet Earth
- Beetnik organic peruvian inspired chicken with brown rice, chicken with brownBeetnik
Cooks as brown rice, quinoa. Half of it left? Use up the brown rice.