Brown Rice Veggie Pesto Bowl

Have a bunch of steamed veggies and cooked brown rice or other grain in your fridge for the week.  It will make creating a healthy, filling breakfast or lunch so much easier!  This recipe can be made with countless combinations of veggies, herbs, and grains, making it the perfect way to use up what's in your fridge before it goes bad.

1/2 cup cooked brown rice

1 tsp olive oil

1/2 cup steamed haricots verts, or any other seasonal veggie

1/4 cup diced tomato

2 tbsp fresh chopped herbs such as basil, parsley, cilantro, or green onion

2 tbsp homemade or store-bought pesto (find my recipe here!)

1 egg, cooked to preference (I prefer poached or fried for a runny yolk)

In a small skillet, heat olive oil over medium heat.  Throw in the tomatoes and allow them to break down for a few minutes before adding the green beans.  Since the green beans or other veggies are already cooked, this is really just to warm them through.  Be careful not to over-cook or your veggies will get mushy.  After a couple minutes, add in brown rice, again just to heat through.  Once the rice is heated and sizzling, stir in pesto to coat the rice and veggies.

While everything is being warmed up, cook your egg in a separate small skillet or saucepan.  Frying it in a little olive oil will give it nice, brown crispy edges.  Or use one of these to get a perfectly poached egg in the easiest way!  These silicone egg poaching cups have saved my life.

Scoop your rice & veggie mixture into a bowl, top with your egg, and sprinkle with your freshly chopped herbs.  Enjoy!