|2 servings||calories per servings 477||protein serving 13 g||carbs per serving 70 g||total fat per serving 15 g|
“I’m a big believer in that a runny egg yolk adds luxurious sophistication to almost any dish,” says chef Philip Meeker. Case in point: This easy supper of rice and sautéed vegetables becomes an elegant bistro meal, enjoyed at home. The technique for cooking the egg, which starts with an unheated pan, prevents the egg whites from becoming chewy.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||7 g|
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat; keep covered until ready to serve.
While rice cooks, prepare your mise en place: Peel onion, and cut into 1/4-inch dice. Crush and peel 1 garlic clove; push clove through a press, or mince it. Trim ends from squash; quarter squash lengthwise, and slice crosswise into 1-inch pieces. Remove greens stems and finely chop: finely chop leaves, keeping them separate from stems.
Place a large sauté pan over medium heat, and add 1 tablespoon olive oil. Add onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook until onion is soft and sweet tasting without much color, 2-3 minutes. Add garlic and cook 30 seconds, stirring to prevent any browning. Add squash and cook, stirring occasionally, until they start to soften, 5-6 minutes.
Throw greens leaves in pan, cover with lid and remove from heat.
When rice has finished cooking, place a small sauté pan on a cold burner. Add remaining 1 tablespoon olive oil to pan. Crack eggs into pan, taking care to not break the yolk. Turn on the burner to low heat. Sprinkle each egg with 1 pinch PeachDish Salt. Cook eggs until whites are cooked but the yolk is still runny, 3 to 4 minutes.
To serve, divide rice between 2 plates. Stir vegetables in sauté pan to incorporate the greens, and divide between 2 plates. Use a spatula to loosen eggs from pan, and place 1 egg on top of each portion of rice and vegetables. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...