Friday, July 3, 2009

Brown Rice with Poached Egg, Romesco and Greens

June has been the month of unhealthy, uncharacteristic behavior: several nights where I saw the sun come up, tequila, almost non-existent exercise and lots and lots of gatorade consumption. Sometimes it goes like that and there is no better way to rally then to make a satisfying, healthy and impromptu weeknight dinner.

I got home from work the other night, weary, and took a peek at the garden and fridge, trying to decide what could be made fast. This dish is the result and I am pleased to say that I will definitely make it again. The trick here was to have many of the components ready to go. The leftover rice was steamed the night before, the Romesco Sauce had been made several days before, so all I had to do was soft poach an egg, chop up some basil, saute some greens, and I was set.

I have always loved the classic Spanish sauce, Romesco, and it's what makes this whole dish special. After The Chef whipped it up for me the other day, I think I now always will need some on hand in the fridge. Romesco Sauce livens up roasted potatoes, grilled seafood and much more.

For one serving:

  • 1 soft poached egg
  • A few tablespoons of Romesco Sauce (see below)
  • 1 cup of steamed brown rice
  • 2 cups of lightly packed spinach
  • 1 medium sized kale leaf
  • 2 teaspoons olive oil
  • 1 tablespoon chopped lemon basil
  • Kosher salt and black pepper to taste

Heat the rice until warm and if you want to get fancy, pack it into a ramekin and then unmold the rice onto a plate. Meanwhile, while the egg is being poached, heat up the olive oil and saute the kale for a minute or so, then add the spinach and stir until just wilted. Sprinkle with salt and pepper, and place on the plate next to the rice.

Place the poached egg on top of the rice, spoon some of the Romesco over it, and sprinkle the chopped basil over everything.

For a couple cups of Romesco Sauce:

  • 4 Roma tomatoes cut in half and roasted until soft and caramelized
  • 8 hazelnuts toasted, with the skins removed
  • 4 cloves of garlic, peeled, placed in a heavy skillet and toasted on each side until softened
  • 1 teaspoon kosher salt
  • 1 teaspoon pimentón
  • 3 tablespoons sherry vinegar
  • ¾ cup olive oil

Puree all ingredients until smooth. Store in the fridge for a week.

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