All Among Friends

What to Make This Weekend – Rainbow Chard & Bacon Brown Rice

  • Allie Beau Fazekas
  • Apr 11, 2015

Hello! Here I am, back fifteen minutes later, sticking to my breakfast-recipe guns. Since there’s two days in the weekend, why not two easy ideas? This one is debatably easier than the last, especially if you have previously cooked rice. And you know how to poach eggs. Which I kind of do, now. Almost.

Anyway. This was good. Like, really good. It was also good the night before when I made something similar with bacon, pesto, leftover rice and a whole lotta cheese. The moral of the story is make a ton of brown rice every time you cook, because the opportunities are endless.
ENDLESS I SAY.

Like this. Brown rice for breakfast?

Why the fuck not? Isn’t brown rice nutritious? This could be diet food. I swear.

I SWEAR.

baconbrownrice2

Rainbow Chard and Bacon Brown Rice

Serves 2-4
~Half hour or so, start to finish

What it’s Made of:

  • 10 oz or so bacon, diced, cooked and drained, fat reserved
  • 1/2 yellow onion, diced
  • 1/2 bunch rainbow chard, stems and leaves separated; stems diced and leaves cut into ribbons
  • 3-4 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons soy sauce or gluten-free tamari
  • 1 1/2 teaspoon sriracha
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon fish sauce
  • 1 1/2 cups cooked brown rice
  • Juice of half a lime
  • Handful parsley, torn
  • Eggs, one per serving

How it’s Made:

  1. After cooking the bacon, use a tablespoon or so of the reserved fat to coat a large nonstick skillet over high heat. Add the celery and onion and cook for about four minutes, until the onion starts to turn translucent. Reduce heat to medium, add chard stems and garlic, and cook for another two minutes.  Whisk together the tamari/soy sauce, sriracha, worcestershire, vinegar, sesame oil and fish sauce, then pour into the pan and stir. Add the brown rice, a squeeze of lime juice, and the chard leaves, then cover and cook an additional 5 minutes.
  2. In the meantime, poach your eggs. You can do it! Just watch your water temp or you’ll end up with a hard boiled yolk and egg foam, like I did on my second attempt. Two outta three ain’t bad?
  3. Remove rice from heat and fold in cooked bacon and parsley. Top with a poached egg and some more sriracha, and enjoy.

baconbrownrice3
baconbrownrice4
baconbrownrice5

Happy weekend!!

YOU MIGHT ALSO LIKE