Mush­room & Brown Rice Hash with Poached Eggs

TAKES: 30 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

I made my mother’s hash health­ier by us­ing brown rice in­stead of potatoes and crem­ini mush­rooms in­stead of beef.

—Lillian Ju­low, Lawrenceville, GA

2 Tbsp. olive oil 1 lb. sliced baby por­to­bello mush­rooms 1/2 cup chopped sweet onion 1 pkg. (8.8 oz.) ready-to-serve brown rice 1 large car­rot, grated 2 green onions, thinly sliced 1/2 tsp. salt 1/4 tsp. pep­per 1/4 tsp. car­away seeds 4 large eggs, cold

1. In a skil­let, heat oil over medi­umhigh heat; saute the mush­rooms 5-7 min­utes. Add onion; cook 1 minute. Add rice and car­rot; cook 4-5 min­utes. Stir in green onions, salt, pep­per and car­away seeds; heat through.

2. Place 2-3 in. of wa­ter in a saucepan. Bring to a gen­tle sim­mer. Break eggs, one at a time, into a small bowl; slip eggs into wa­ter.

3. Cook 3-5 min­utes or un­til whites are set and yolks are thick­ened. Serve eggs over rice mix­ture.

PER SERV­ING 282 cal., 13g fat (3g sat. fat), 186mg chol., 393mg sod., 26g carb. (4g sug­ars, 3g fiber), 13g pro.

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