Name: Brown rice with smoked salmon and egg yolks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain brown rice; 1 cup water; 3 large eggs, whites discarded after cooking; 3 oz smoked salmon, flaked; 3/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh chives, minced; 1 tsp sesame oil; 1 tsp lemon juice

Nutrition

Per serving

546 calories

Protein: 38g; 29% of calories
Carbs: 40g; 30% of calories
Fat: 25g; 42% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 40 min

In a small saucepan, combine the brown rice, water, and half the salt. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook until the rice is very tender and most of the water is absorbed, about 40 to 45 minutes. Stir once or twice near the end to release starches.
While the rice simmers, bring a small pot of water to a boil. Carefully lower the whole eggs into the water and simmer for 7 minutes. Transfer the eggs to a bowl of ice water for 3 minutes to stop the cooking.
Peel the eggs, halve them, and gently scoop out the jammy yolks into a small bowl. Discard the cooked whites. Flake the smoked salmon into bite-sized pieces.
Stir the black pepper, sesame oil, and lemon juice into the cooked rice. Transfer the rice to a bowl. Top with the flaked smoked salmon and the soft-boiled yolks. Sprinkle the remaining salt and minced chives over the top.

Nutrition

Ingredients

Instructions

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