INGREDIENTS:
For 2 servings
1 c wild rice
1/2 bunch of kale
1 portobello mushroom
4 eggs
2 tbsp parmesan cheese
2 tbsp rice vinegar
1 tbsp olive oil
pinch of red pepper flakes
salt and pepper
Cook rice according to package directions; set aside.
Rinse and tear kale into bite-size pieces. Heat sauté pan on high heat, add kale and 1 tbsp of water; cover and let kale steam for 2 mins. Once water is absorbed and kale is soft and dark green, sprinkle with salt and pepper and set aside.
Dice portobello into cubes. Heat sauté pan and drizzle with olive oil. Place cubed mushrooms in sauté pan and sprinkle with salt. Cover and let steam, stirring occasionally to cook evenly for about 4 mins.
Mix rice, kale, mushrooms together. Pour pesto over the top and mix. Set aside while poaching eggs.
To poach egg: Fill sauce pan with water, bring to a simmer and stir in 1 tbsp white vinegar. Stir water in circular motion; crack egg into ramekin and drop egg into swirling water. Allow to cook for 3-4 mins until the yoke reaches desired firmness. Remove egg from water with a slotted spoon. Place egg on paper towel to absorb excess water. Repeat steps for each egg.
Divide pesto mixture evenly on four plates, and place poached egg over pesto mixture. Shred fresh parmesan over the top. Sprinkle salt, red pepper flakes and drizzle olive oil.
Serve immediately.
INGREDIENTS FOR PESTO:
2 c fresh basil leaves
1/2 c olive oil
1/2 c fresh parmesan cheese
2 garlic cloves, minced
2 tbsp pine nuts
2 tbsp pistachios
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
In a food processor place basil leaves and garlic; mince.
Slowly drizzle in olive oil until ingredients begin to blend together.
Take off lid and pour in pine nuts and pistachios; pulse together.
Continue drizzling olive oil to better combine ingredients.
Take off lid and add fresh parmesan cheese to mixture; stir until well combined.
Taste and season accordingly with salt, pepper and lemon juice; add more olive oil if desired.