Citrus Oregano balsamic ·
Potatoes Pastas and Grains ·
SELECT Robust olive oil ·
Sesame oil ·
Sicilian Lemon balsamic ·
Sriracha ·
Tuscan Spice blend ·
Brown Rice Eggs
Brown Rice Eggs
Submitted by Jamie Davidson, Petoskey, MI
Potatoes, Pastas and Grains
Ingredients
- 2 cups water
- 1 cup brown rice
- bell peppers, assorted colors, diced
- 4 tablespoons Fustini's Robust SELECT olive oil
- salt and pepper to taste
- 1/4 cup roasted peanuts
- avocado, diced
- 5-6 fresh basil leaves, chiffonade
- 2 eggs
- 2 tablespoon Fustini's Sicilian Lemon balsamic
- 1 teaspoon Fustini's Tuscan Spice blend
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 1 tablespoon Fustini's Sesame oil
- fresh herbs
- Farmstyle Sriracha, optional, garnish
Directions
- In a medium pot, combine water and brown rice, cook until boiling then simmer until tender. In a small sauté, pan, add 2 tablespoons of olive oil and sauté, peppers until softened.
- Once the rice and prep are done, start frying your eggs. Heat remaining 2 tbsp olive oil on medium-low heat. Add eggs, and salt and pepper to taste. Cover until the top of the eggs turn slightly white. Carefully flip and cook on the other side for 10-15 seconds. Remove from heat.
- In a medium bowl combine rice, Sicilian Lemon balsamic, Tuscan Spice blend, Citrus Organo balsamic, Sesame oil and fresh herbs. Scoop the rice high in a serving bowl. Around the edges of rice, add sauteed peppers and avocado, and crushed peanuts. Top with eggs, basil and sriracha (optional) and Enjoy!
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