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Black Rice Bounty Bowls

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Yield: 4 Servings 1x

Description

Make the most of farm fresh produce with these vibrant, veggie-packed bowls.


Scale

Ingredients

  • 1 cup black rice
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 1 small yellow onion, diced (about 1 cup)
  • 3 sprigs fresh thyme
  • Pinch of red pepper flakes
  • 1 zucchini, chopped (about 4 cups)
  • Kosher salt and freshly cracked black pepper, to taste
  • 3 cups chopped heirloom tomatoes
  • 1 tablespoon unsalted butter
  • 1 tablespoon basil, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped

To Serve:

  • 4 soft boiled eggs (or hard boiled, if you prefer), halved
  • Thinly sliced radishes
  • Additional fresh herbs, chopped (optional)

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, heat oil in a medium, non-stick skillet over medium-high heat. Add garlic, onions, thyme sprigs, and red pepper flakes and sauté, stirring occasionally, until they begin to soften, about 3-5 minutes.
  3. Add zucchini and season with salt and pepper. Sauté until zucchini is tender and starting to brown, about 7 minutes. Add tomatoes, season, let simmer until the tomatoes start to break down and get saucy, about 3 minutes longer. Remove from heat and stir in butter and fresh herbs. Taste for seasoning and add a little more salt and pepper if needed.
  4. Divide rice between 4 bowls. Top each with 1/4 of the vegetable mixture and 2 soft boiled egg halves. Sprinkle on radishes and additional herbs, if desired. Enjoy!

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