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Wild Rice with Leeks, Dandelion Greens and Poached Eggs

Posted by Ryan Shannon on

Day one of Easter brunching happened yesterday, and since brunch is one of my favourite meals I figured there's still time to squeeze in one more today and this is what I'll be making. I make no secrets, I love dandelion greens, they're so good for you and cook up so easily.  I also love leeks, sweet and mild and only a bit of a pain to clean. Combine them with a well poached egg and some wild rice and you have a new take on a traditional eggs florentine. Serve with some Urban Digs sausages and you've got a brunch that will surely impress your guests!

Ingredients

Olive oil
1 medium-small leek, white and light green parts, chopped
4 cloves garlic, smashed
1 rounded cup wild rice
1 3/4 cups chicken broth
1 bunch dandelion greens, sliced crosswise into 1/4 inch strips
2-3 handfuls baby spinach
Salt & freshly ground black pepper
2 eggs from pastured hens

Preparation
Heat a glug of olive oil in a smallish pot over medium heat. Add half of the leek and 3 of the smashed garlic cloves and saute until they soften and the leek turns slightly translucent. Add the wild rice and stir to coat the grains, then pour in the chicken broth. Cover to bring to a boil. Reduce heat to low and simmer for 45 minutes (if there's a little extra liquid at the end, you can uncover the pot and raise the heat back up to medium for a minute or two to let it evaporate).

Meanwhile, bring a second pot of water to a boil for the eggs, but wait to cook them until a few minutes before the rice is done (you can either poach them, if you're adventurous like that, or boil them for 7 minutes or until desired doneness...7 minutes will get you a medium-boiled egg with the white fully cooked and the yolk still runny on an average-sized egg).

When the rice is done or almost done, heat a wide saute pan over medium heat. Drizzle the pan with a little olive oil, then add the rest of the leeks and the remaining garlic clove. Saute until very soft, then add the dandelion greens and toss to coat. Saute, stirring occasionally, for a couple minutes until the greens wilt. Sprinkle with salt, stir, and cover to steam for a minute more. Uncover, add the spinach, and turn off the heat. Add the fully cooked rice, and fold everything together. 

Serve in bowls. Top with an egg, sliced in half if you'd like, and sprinkle with salt and pepper.


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