Savory Breakfast Bowl With Wild Rice, Kale Raab And Soft Boiled Eggs

Prep Time:





  • Olive oil
  • 1 garlic clove, sliced
  • Red chili flakes, Pinch
  • 1 bunch kale raab, blanched in salted water and drained (can also use broccoli raab)
  • 4 large eggs
  • 1 1/ 2 cups wild rice, cooked
  • 2 tablespoons dried currants
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon lemon juice
  • Sesame seeds, or gomasio
  • Kosher salt
  • Pepper

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  1. Heat 3 tbsp olive oil in a large skillet. Add garlic and chili flakes. Cook over medium heat 1 minute.
  2. Add kale raab, season with salt and pepper to taste. Cook 5 minutes.
  3. Bring a small pot of water to a boil. Cook eggs for 7 minutes and run under cold water to cool.
  4. Combine cooked rice, currants, pine nuts, lemon juice, and 1 tbsp olive oil in a bowl. Toss to combine and season with salt and pepper to taste.
  5. Serve wild rice mixture with kale raab, eggs, and sesame seeds or gomasio.

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