Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

YOUR SOLIN GENERATED RECIPE

Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

A comforting bowl featuring earthy sautéed mushrooms and leeks nestled atop a bed of tender brown rice, crowned with perfectly soft poached eggs. A drizzle of olive oil ties the flavors together for a wholesome and satisfying meal.

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NUTRITION

469kcal
Protein
33.7g
Fat
16.5g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice

1 cup sliced White Button Mushrooms

1 medium Leek (white and light green parts), sliced

1 teaspoon Extra Virgin Olive Oil

2 Large Eggs

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat. Add the sliced leeks and mushrooms.

  • 2

    Sauté the vegetables for about 5-7 minutes until the leeks become tender and the mushrooms start to brown. Season with a pinch of salt and pepper.

  • 3

    While the vegetables are cooking, prepare the poached eggs. Bring a small pot of water to a gentle simmer and add a splash of vinegar if desired.

  • 4

    Gently crack the eggs into separate small cups and slide them into the simmering water. Poach for about 3-4 minutes for soft, runny yolks.

  • 5

    Assemble the bowl by placing the warm cooked brown rice at the base. Top with the sautéed mushrooms and leeks.

  • 6

    Carefully place the poached eggs on top of the vegetable rice bowl, and add additional salt and pepper if needed before serving.

Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

YOUR SOLIN GENERATED RECIPE

Savory Mushroom Leek Rice Bowl with Soft Poached Eggs

A comforting bowl featuring earthy sautéed mushrooms and leeks nestled atop a bed of tender brown rice, crowned with perfectly soft poached eggs. A drizzle of olive oil ties the flavors together for a wholesome and satisfying meal.

NUTRITION

469kcal
Protein
33.7g
Fat
16.5g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice

1 cup sliced White Button Mushrooms

1 medium Leek (white and light green parts), sliced

1 teaspoon Extra Virgin Olive Oil

2 Large Eggs

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat. Add the sliced leeks and mushrooms.

  • 2

    Sauté the vegetables for about 5-7 minutes until the leeks become tender and the mushrooms start to brown. Season with a pinch of salt and pepper.

  • 3

    While the vegetables are cooking, prepare the poached eggs. Bring a small pot of water to a gentle simmer and add a splash of vinegar if desired.

  • 4

    Gently crack the eggs into separate small cups and slide them into the simmering water. Poach for about 3-4 minutes for soft, runny yolks.

  • 5

    Assemble the bowl by placing the warm cooked brown rice at the base. Top with the sautéed mushrooms and leeks.

  • 6

    Carefully place the poached eggs on top of the vegetable rice bowl, and add additional salt and pepper if needed before serving.