Wild Rice Breakfast Bowl Recipe!

One of our favorite new recipes!

Wild Rice Bowl with Asparagus, Mushrooms, and Kimchi

Please do me a favor and make this one. It’s become my new breakfast obsession. It’s easier than it looks and so worth it. The dressing is made from pantry staples I always keep on hand. If you don’t already stock these ingredients, I highly recommend picking them up - you’ll use them again and again.

One of the things I love about this breakfast bowl is that it’s not just delicious; it’s also fantastic for your gut. It’s packed with fiber, micronutrients, and fermented foods (thanks to the kimchi). The egg and wild rice offer a nice hit of protein, but if you’re craving more, pan-seared salmon or tofu would be a perfect addition. Plus, it’s ideal for serving to guests as it’s vegan (just swap the egg for baked tofu) and gluten and dairy free, so you don’t need to worry about any intolerances or allergies.

Once your rice and dressing are prepped (they can be easily made ahead of time and stored in the fridge), the whole thing comes together in under 10 minutes - perfect for weekday mornings when you still want something filling and nourishing.

Serves 2

Ingredients

For the Bowl:

• ½ cup wild rice

• ½ lb asparagus, chopped into 1” pieces

• 2 cups spinach

• 8 oz mushrooms, sliced (ideally shiitake or king oyster mushrooms)

• 2 scallions, thinly sliced

• ⅓ cup kimchi

• 2 eggs

For the Dressing:

• 2 tbsp olive oil

• 2 tbsp rice vinegar

• ½ tbsp maple syrup

• 1½ tbsp toasted sesame oil

• ¾ tbsp soy sauce

• 1 garlic clove, minced

• ½ tsp freshly grated ginger

• Juice of ½ lime

Instructions

1. Rinse the wild rice under cold water. In a medium saucepan, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 45–50 minutes or until tender and the grains have split. Drain any excess water and set aside to cool slightly.

2. While rice is cooking, make the dressing. In a small bowl or jar, whisk together all dressing ingredients until well combined. Taste and adjust as if needed — add more lime juice for tang or soy sauce for saltiness.

3. In a large skillet over medium heat, heat a splash of olive oil or sesame oil. Add the mushrooms and cook for 5–7 minutes until browned and tender. Add the asparagus and sauté for another 2-3 minutes until tender and vibrant green. Toss in the spinach and cook for 1 minute more until wilted. Push the veggies to the side, and in the same pan, heat a drizzle of olive oil over medium-high heat. When hot, crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook for 4-5 minutes or until the egg whites are set and the yolks are cooked to your liking. Turn off the heat.

4. Divide the wild rice between the bowls. Top with the sautéed veggie mix, scallions, a generous spoonful of kimchi, and egg. Drizzle with the sesame dressing.

Enjoy warm or room temp. Great for meal prep or next-day leftovers.

Nutritional Info (Per Serving)

• Calories: 518

• Protein: 15.4g

• Fat: 37.4g

• Carbs: 35.6g

• Fiber: 6g