Name: Mushroom and Brown Rice Hash with Poached Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons olive oil -; 1 pound sliced baby portobello mushrooms -; 1/2 cup chopped sweet onion -; 1 package (8.8 ounces) ready-to-serve brown rice -; 1 large carrot, grated -; 2 green onions, thinly sliced -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 teaspoon caraway seeds -; 4 large eggs -

Mushroom and Brown Rice Hash with Poached Eggs

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom and Brown Rice Hash with Poached Eggs

1. 2 tablespoons olive oil -

2. 1 pound sliced baby portobello mushrooms -

3. 1/2 cup chopped sweet onion -

4. 1 package (8.8 ounces) ready-to-serve brown rice -

5. 1 large carrot, grated -

6. 2 green onions, thinly sliced -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1/4 teaspoon caraway seeds -

10. 4 large eggs -

How to cook deliciously - Mushroom and Brown Rice Hash with Poached Eggs

1. Stage

In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through.

2. Stage

Meanwhile, place 2-3 in. water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.

3. Stage

Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.