I would never describe myself or Big Guy as “earthy” or “hippie.” But that is exactly how we described the brown rice bowl with miso, poached egg, and swiss chard-radish slaw. (p.s. longest recipe title ever.) Let me set the record straight – “earthy” and “hippie” are not used negatively here. Promise.
This bowl is creamy, crunchy, salty, savory, earthy (there’s that word again), nutty, bright, yet rich.
The greens (I decided to use swiss chard instead of kale), slices of radish, and green onions are tossed with a mixture of rice vinegar, sesame oil, soy sauce (or tamari) and sugar before being set aside.
Garlic is sauteed in a mixture of butter and sesame oil (yes, your house will smell amazing) and then the rice is added and cooked until browned.
To the cooked rice, add in the veggie mixture.
Now let’s poach your eggs. Eggs are cracked into a pan and immediately add 1/4 cup water. Cover and let cook for about 2-3 minutes. This takes practice – and I’m still perfecting my technique.
The egg is served on top of the rice and veggies along with the miso sauce (miso + rice vinegar + water), a sprinkle of sesame seeds and green onions.
I loved the flavors and the textures and the fact that every bite was different depending on what was on your fork. Of course my favorite bites included the runny egg yolk and a little bit of the miso sauce. So good. So earthy.