Sliced Asian pear brings out the sweetness of adzuki beans. Try seasoning the dish with Korean chile flakes instead of black pepper, and garnishing it with black and white sesame seeds for crunch. For a vegan option, switch out the poached egg for a sliced avocado.
- 1 medium Asian pear, peeled, cored, and coarsely grated (1 ½ cups)
- 1/2 cup medium-grain white rice, rinsed and drained
- 4 green onions, thinly sliced, whites and greens separated
- 1 1/2 cups cooked adzuki beans, or one 15-oz. can adzuki beans, rinsed and drained
- 4 large eggs
Combine Asian pear, rice, green onion whites (1⁄3 cup), and 2 cups water in medium saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 20 to 25 minutes, or until rice is tender, stirring occasionally. Stir in beans and green onion greens (½ cup), and season with salt and pepper, if desired. Cover lightly and keep warm.
Bring 4 cups water to a simmer in medium saucepan. Crack eggs one at a time into water, stirring gently. Poach eggs 1 to 2 minutes for runny yolks, or to desired doneness.
Spoon ¾ cup rice mixture into each bowl. Top with one egg.
- Serving Size: serves 4
- Calories: 297
- Carbohydrate Content: 48 g
- Cholesterol Content: 185 mg
- Fat Content: 5 g
- Fiber Content: 8 g
- Protein Content: 15 g
- Saturated Fat Content: 2 g
- Sodium Content: 403 mg
- Sugar Content: 3 g