Cheesy Salsa Verde Rice & Beans Breakfast Bowl

I'm a big fan of hot breakfasts, especially in winter when I crave something hot and hearty to kick off the day. One of my favorite hot breakfasts since high school is a bowl of brown rice and kidney beans topped with a fried egg. My dad used to make these breakfast bowls on weekends, and in recent years, I've kicked the bowl up a notch.

For a quick breakfast, I use a bag of microwavable brown rice to cut down on prep time. Kidney beans are cooked in a skillet just until heated through along with minced shallot, crushed garlic, salt, and pepper. So simple, but a delicious and flavorful breakfast bowl base.

Add the brown rice to the bottom of a bowl, then top with the cooked kidney beans. Sprinkle shredded cheddar immediately over top so the heat of the rice and beans melts the cheese. Drizzle salsa verde over the melted cheese, then add a fried egg over top to finish off the breakfast bowl.

I prefer an over easy egg for my breakfast bowl. Once slice of the egg with a fork breaks the yolk, and a good stir combines all the ingredients together into a savory breakfast with a kick.

I love Trader Joe's Salsa Verde, but if you have time, you can make your own and enjoy the rest of the week.

For more protein boost, you can use quinoa instead of brown rice. You could also add sausage, ham, crumbled bacon, or another meaty protein of choice. Instead of a fried egg, you could top the bowl with a poached egg. Egg-Free? Top with scrambled tofu or crispy tofu. Make the bowl your own!

What You'll Need
1 1/2 cups cooked brown rice
15.5oz kidney beans, drained and rinsed
1/2 tsp extra virgin olive oil
1 shallot, minced
2 cloves garlic, crushed
2 large eggs, cooked over easy
1/4 cup shredded sharp cheddar cheese, divided
3 tbsp salsa verde, divided

How to Make It
Cook brown rice according to package directions. Set aside and keep warm. (As a short cut, you can use a freezer bag of brown rice and steam cook in the microwave).
In a medium-sized skillet heat olive oil over medium heat. Add minced shallot and cook until softened, 2-3 minutes. Add the kidney beans, season with salt and pepper, crushed garlic, and cook for 5 minutes until heated through.
As beans are cooking, fry to eggs in a separate skillet.
Divide rice and beans between two bowls. Top the beans and rice with cheese, salsa verde, and fried egg. Enjoy immediately.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Vegan Barley, Wild Rice and Cranberry Pilaf

Make a healthy whole grain barley pilaf recipe made with wild rice and cranberries and flavored with orange juice, a touch of salt and fresh parsley, with chopped walnuts for extra texture and protein. Barley pilaf is a nutritious and high-fiber side dish or vegetarian main dish.

Or, use this mixed grain pilaf to stuff an acorn squash or another oven-roasted fall squash for a colorful fall or Thanksgiving dinner entree.

What You'll Need
3/4 cup pearl barley
1/4 cup wild rice
1/2 tsp salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 tsp lemon juice
1 tbsp onion, finely chopped
1/3 cup olive oil
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped

Optional: Feta cheese, greens for serving

How to Make It
In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy.

While the barley and wild rice mixture is cooking, pour the orange juice over the dried cranberries and set aside.

Drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl.

Drain cranberries, reserving 5 tablespoons orange juice. Toss cranberries with barley and wild rice.

Mix reserved orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well.

If you're not eating vegan, you may want to top your cranberry pilaf off with a bit of crumbled feta cheese; or, to turn it into a salad for lunch, plate it with a few greens, either on a bed of butter lettuce or romaine lettuce leaves, or, some mesclun greens, arugula or kale italia.

Serve at room temperature or chilled.

Makes 6 servings.

Lentils With Sweet Potatoes and Kale

This tasty, nutrient-rich lentil dish is easy to prepare and makes a satisfying meat-free meal.

For a heartier dish (not vegetarian), feel free to add some chopped ham to the pan along with the onions or garnish the finished dish with some smoky cooked crumbled bacon. Diced carrots can be added to the lentils as well.

What You'll Need
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium sweet potato, peeled and diced, about 1 1/2 cups
2 cloves garlic, minced
10 to 12 ounces frozen mixed greens or chopped kale
1 cup red lentils
1 large bay leaf
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground cayenne pepper
4 cups vegetable broth (or chicken broth)

How to Make It
In a medium saucepan or Dutch oven over medium heat, heat the olive oil.

Add the chopped onion and diced sweet potato to the pan and cook until the onion is softened, about 5 minutes.

Add the minced garlic and cook for 1 minute longer.

Stir in the mixed greens or chopped kale, lentils, bay leaf, thyme, cayenne pepper, and the vegetable broth or chicken broth. Bring to a boil. Reduce the heat to low, cover, and simmer for about 25 to 35 minutes, or until the lentils are tender but not overcooked and mushy.

Add salt, to taste.

Serves 4.

Serve with a tossed salad for a satisfying family meal.

Tips and Variations

Add diced ham or diced smoked sausage to the dish along with the onions.