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Mushroom and Brown Rice Hash with Poached Eggs

Name: Mushroom and Brown Rice Hash with Poached Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 tablespoons olive oil; 1 pound sliced baby portobello mushrooms; 1/2 cup chopped sweet onion; 1 package (8.8 ounces) ready-to-serve brown rice; 1 large carrot, grated; 2 green onions, thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon caraway seeds; 4 large eggs

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Dec. 21, 2022

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

Mushroom and Brown Rice Hash with Poached Eggs Recipe photo by Taste of Home

Ingredients

2 tablespoons olive oil
1 pound sliced baby portobello mushrooms
1/2 cup chopped sweet onion
1 package (8.8 ounces) ready-to-serve brown rice
1 large carrot, grated
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
4 large eggs

Directions

In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through.

Meanwhile, place 2-3 in. water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Test Kitchen tips

This is a great recipe to use up leftover rice, quinoa or roasted potatoes. You'll need about 2 cups in place of the package of ready-to-serve rice.

White button mushrooms can be used in place of baby portobello mushrooms, but the baby portobellos add a richer, more earthy flavor to the dish.

Health Tip: This is a great weeknight dinner or brunch option for anyone following a gluten-free diet.

Nutrition Facts

1 serving: 282 calories, 13g fat (3g saturated fat), 186mg cholesterol, 393mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

Mushroom and Brown Rice Hash with Poached Eggs

Ingredients

Directions

Nutrition Facts

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