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Asparagus and Mushroom Rice Bowl

Prep Time: 20 minutes | Cook Time: 15 minutes | About 312 kcal per serving


  • 2 cups of 10-minute brown rice 

  • 4 large eggs 

  • 1 clove of garlic (minced)

  • 1 package (8 ounces) cremini mushrooms 

  • 1 pound asparagus (trimmed and cut into 1-inch pieces)

  • 2 tablespoons of freshly chopped dill 

  • 4 tablespoons and 1 teaspoon extra-virgin olive oil 

  • Fresh lemon juice (of ½ a lemon) 

  • ½ teaspoon salt 

  • ¼ teaspoon ground black pepper 

  • ¼ teaspoon red pepper flakes 

  • 1 tablespoon grated parmesan cheese

Yield: 4 servings​


  1. Cook the rice according to the instructions on the package.

  2. 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.

  3. 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.

  4. Mix together oil (2-3 tablespoons), lemon juice, garlic, dill, pepper and salt to make the dressing.

  5. 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.  ​

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