This morning I was greeted with several inches of snow outside my bedroom window. I wanted to be upset, but it was just too beautiful. There were layers of fluffy white snow perched precariously on tree limbs, blanketing the pines, and drifting romantically through the gentle morning breeze. I even smiled which is not something this warm weather gal does when she thinks of snow. I knew I wanted a delicious bowl of warmth for lunch and this bowl of grains, sautéed winter veggies, and poached eggs mixed in a delicate white garlic sauce hits the mark. Packed with protein, it promises to boost your brain power for a day of board games.
This is going to involve three pans all cooking at the same time but if you follow my steps all will come together at the same time; ready to be assembled at once. Wash and prepare the vegetables before starting to save time.
In a medium saucepan combine 1/2 cup wild rice, 1/2 cup orzo, 2 cups water, and 1/2 teaspoon salt. Bring to a boil; stir once. Cover with a tight lid; reduce heat and simmer for 15 minutes.
Meanwhile, melt 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add 1 peeled and cubed acorn squash, 2 medium peeled and sliced carrots, 1 small sliced white onion, and 2 cloves minced garlic; sauté 8 to 10 minutes or until tender.
In a small saucepan set over low heat combine 3 cloves minced garlic,1/2 teaspoon salt, and 1 tablespoon olive oil; sauté for 2-4 minutes.
Work between the two pans stirring constantly. Add remaining 1/3 cup olive oil, 1 tablespoon chopped parsley, and freshly ground black pepper to the garlic saucepan and heat through.
Add 1 cup fresh spinach to the skillet with the vegetables. Sauté an additional 1-2 minutes, working between the two pans until the spinach is wilted.
Add the rice to the vegetables. Remove from heat. Stir the garlic sauce into the grain and veggies one tablespoon at a time; adding only enough to make a dressing. Do not soak. You may have extra oil. Remove from heat, cover with a tight lid and keep warm.
Here’s a cheaters way to make evenly poached eggs without any white strings. In a large saucepan, heat 1” of water over medium-high heat; bring to a bubbling simmer. Oil 4 ramekins and crack an egg into each cup. Using tongs, gently place the ramekins into the water leaving some space between each cup. Turn off heat, cover pan with a lid and let sit for 5 minutes. Eliminate this step if you are a vegan.
Stir the grain and veggie mixture and divide between four serving bowls. Remove the ramekins from the water and invert each egg over each bowl. Garnish with some fresh chopped parsley.
You’ll love this healthy dish of yum. Serve with some bread. Try a chargrilled pesto bread or whole wheat English muffin. – Ella💙
- 1/2 cup wild rice
- 1/2 cup Orzo
- 2 cups water
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 acorn squash, peeled & chunked
- 2 medium carrots, peeled & sliced
- 1 small white onion, peeled & sliced
- 2 cloves garlic, minced
- 1 cup fresh spinach
- 1/4 cup fresh or frozen corn
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/3 cup + 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- Freshly grind black pepper to taste
- 4 eggs
Combine the rice, orzo, water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil; stir once. Cover with a tight lid; reduce heat and simmer for 15 minutes.
Meanwhile, melt oil and butter in a large skillet over medium-high heat; add squash, carrots, onion, and garlic; sauté 8 to 10 minutes or until tender.
Add spinach and corn; sauté an additional 1-2 minutes, or until the spinach is wilted.
Add the rice to the vegetables. Remove from heat, cover to keep warm.
In a small saucepan over low heat combine the garlic, salt, and 1 tablespoon oil; sauté for 7 – 9 minutes, stirring constantly. Add remaining oil, parsley, and pepper and heat through.
Stir into the grain and vegetables. Cover and keep warm.
Heat 1” of water in a medium saucepan. Add a 2 teaspoons vinegar and 1 teaspoon salt; bring to a bubbling simmer. Crack eggs into 4 custard cups. Gently slide the eggs into water.
Turn off heat, cover pan with a lid and let sit for 5 minutes.
Stir the rice and veggies. Spoon into 4 serving bowls. Lift each egg out of the water using a slotted spoon. Place it on top of the grains and veggies.