We just spent a long weekend in London, which was absolutely fantastic (my favorite city in the world) and much needed (my blackberry didn’t work over there). While we were on that side of the pond, we met up with several friends and family members and had a whirlwind shopping and art museum extravaganza. In between shopping and hitting my favorite art museums (The Saatchi and the Tate Modern), we stopped at this quirky little vegetarian restaurant tucked underneath a church near Paternoster Square. Of course I can’t currently remember the name of the place, but the food was yummy and super healthy. The following dish is a knock off of one of theirs called the “health bowl” – essentially brown rice, lentils and veggies with an asian dressing. My version has less veggies in it than theirs, and is topped with a poached egg. I guess you could call it an “almost health bowl”. I still think it’s pretty good for you though, especially compared to some of the other things on this blog ! You can customize this one any number of ways, so definitely build upon it. The amazing chef over at www.101cookbooks.com has a number of these kinds of “bowl” recipes and they all look great. Here is what I did tonight (This is enough for dinner for 2 + some leftovers):
The main dish:
2 cups of cooked brown rice
2.5 cups cooked lentils (Trader Joe’s sells them and they are great, or you could use canned)
1 large leek, chopped
2 cups loosely packed watercress
2 cups chopped mushrooms
1 clove of garlic, minced
3 tablespoons olive oil
2 heaping tablespoons of plain fat free yogurt (I used greek yogurt)
generous pinch of red pepper flakes (optional)
First, make the dressing (recipe below)
Saute the chopped leek and garlic in the olive oil, along with the red pepper flake, under very low heat until the leeks are good and caramelized (this may take 10-15 minutes, with occasional stirring). Once the leeks are ready, turn heat to medium and add the mushrooms. Saute until soft (maybe 4-5 minutes). Add lentils and rice, stirring on occasion until well warmed through. Add watercress and stir, allowing the cress to wilt (maybe 2-3 minutes). It would be ideal to have your poaching liquid ready for the eggs so that you can add them to the water as soon as you add the cress to the pot. This way, everything gets done at the same time. Add the dressing and yogurt to the lentil & rice mix and stir to combine, allow pot to warm through for another minute.
To poach the egg, get a good amount of water boiling in a sauce pan, plus a tablespoon of white vinegar. SLOWLY add the egg to the boiling water, if you can crack the egg into a small bowl and then slowly pour it in this is best. Set a timer for 3 minutes and when that is up, remove eggs from water with a slotted spoon
Place the lentil & rice mix into a bowl and top with the poached egg.
1/2 cup tamari soy sauce
1 or 2 drops of sesame oil (go slow, it’s powerful)
juice of 1/2 lime
2 tablespoons grated ginger
1 teaspoon white miso paste
Combine all the ingredients in a bowl and whisk until the miso is fully incorporated.