Eating In | Forbidden Bowl

This is the sort of meal I love because it fits my own shopping habits. Instead of requiring a complicated grocery trip unto itself, I can use pantry staples like grains, eggs, and yogurt that I tend to always have on hand, making it a perfect stress-free, healthful choice. This recipe is the brain-child of my friend Monica Pierini, who is a fabulous food stylist, and an easy go-to meal that uses a few simple ingredients to tremendously delicious effect.  

Food styling by Monica Pierini, props courtesy of Prophaus

Food styling by Monica Pierini, props courtesy of Prophaus

Serves 2

1 cup forbidden rice

2 cups broth 

2 eggs

1/4 cup whole milk yogurt

1-inch piece turmeric, peeled and finely grated

salt and pepper

1/2 head radicchio or other chicory, torn into bite size pieces

4 tablespoons mixed chopped herbs such as chives, parsley, and mint

1 lemon, supremed

In a medium pot combine rice and broth and bring to a boil. Simmer on low for 30 minutes. Remove from the heat and keep covered for 10 minutes. Flake with a fork and set aside. In a medium pot bring enough water to cover the eggs to a boil. Add eggs and simmer for 6 minutes. Peel and set aside. In a small bowl combine yogurt, turmeric, salt and pepper to taste. Serve turmeric yogurt topped with rice, radicchio, herbs, lemon and eggs. Serve with additional salt and pepper.