Brunch is a great time for utilising leftover food in the fridge and creating beautiful, nutritious meals at a slower pace. I’ve incorporated leftover brown rice to this bowl with simple vegetables and a little kick of caramelised onion and thyme to make the most wholesome of brunch bowls.
Serves: 1
DF, GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 free-range egg
- 1 tsp extra-virgin olive oil
- 1 cup cooked brown rice
- ½ cup frozen peas, defrosted
- ½ cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 2 tsp caramelised onion
- 1 tsp thyme leaves, finely chopped
- Pinch chilli flakes
- Lemon wedge, to serve
- Sea salt & black pepper, to serve
Method
- Bring a small pan of water to the boil, add egg and cook according to a preference of soft- or hard-boiled.
- While egg is cooking, heat olive oil in a frying pan and add rice, peas, cherry tomatoes and baby spinach, season and cook, tossing for 3–4 mins until warmed through.
- Add the caramelised onion and thyme leaves and toss.
- Transfer to a serving bowl, top with boiled eggs, sprinkle with chilli flakes, add a wedge of lemon to squeeze over and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
