This recipe is not only quick and easy to make, but it is also super delicious and filling. It is a great dish to cook up for dinner on a busy night that is jam packed with flavor and nutrients. Even the meat lovers in the house enjoyed this dish without wanting anything else.
2 cups brown rice
1 Tbs plus 1 tsp coconut oil
1¼ cups asparagus, trimmed and cut into 1-inch pieces
8 oz package sliced cremini mushrooms
3 Tbs coconut oil
Juice of ½ lemon
2 Tbs finely chopped dill
1 clove garlic, minced
½ tsp salt
¼ tsp red pepper flakes
¼ tsp ground black pepper
4 large eggs
1 Tbs grated Parmesan cheese
- Cook the rice according to the package directions. Meanwhile in a large skillet, heat 1 Tbs of oil over medium heat. Add the asparagus and mushrooms and cook for 5 minutes, or until the mushrooms have softened and darkened and the asparagus is just tender. Transfer to a bowl and set aside.
- In a small bowl, whisk together the oil, lemon, dill, garlic, salt, pepper flakes, and black pepper.
- Return the skillet to heat and add remaining 1 tsp oil. Add the eggs and cook for 3 minutes. Flip the eggs and cook 30 seconds more, or until the reach desired doneness.
- Divide the rice among 4 bowls. Top each with a portion of the vegetables and 1 egg. Drizzle with the dressing. If desired, sprinkle with Parmesan cheese.
Nutritional Facts: per serving
326 cal; 11g protein; 21g total fat (15g sat fat); 26g carb; 212mg chol; 464mg sod; 3g fiber; 2g sugars
*This recipe is based off of a recipe from Runner’s World Meals on the Run