Mushroom & Brown Rice Hash with Poached Eggs
TAKES: 30 min. • MAKES: 4 servings
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.