
Asparagus and Mushroom Rice Bowl
Prep Time: 20 minutes | Cook Time: 15 minutes | About 312 kcal per serving
Ingredients:
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2 cups of 10-minute brown rice
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4 large eggs
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1 clove of garlic (minced)
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1 package (8 ounces) cremini mushrooms
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1 pound asparagus (trimmed and cut into 1-inch pieces)
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2 tablespoons of freshly chopped dill
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4 tablespoons and 1 teaspoon extra-virgin olive oil
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Fresh lemon juice (of ½ a lemon)
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon red pepper flakes
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1 tablespoon grated parmesan cheese
Yield: 4 servings
Directions:
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Cook the rice according to the instructions on the package.
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Heat 1 tablespoon of olive oil over medium heat in large non-stick frying pan. Add mushrooms and asparagus and cook for 5 minutes (or until mushrooms have softened and asparagus is tender). Transfer to a plate and set aside.
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Add 1 teaspoon oil to the pan, add eggs and cook for 3 minutes. Flip eggs and cook until they reach the desired doneness. Transfer eggs to plate and cover with foil to keep them warm.
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Mix together oil (2-3 tablespoons), lemon juice, garlic, dill, pepper and salt to make the dressing.
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Divide rice among 4 bowls, top each with a portion of mushrooms and asparagus and 1 egg. Drizzle with dressing and sprinkle with Parmesan.
Tip: if desired, add protein, for example: chicken.