Mondays with Martha: Gingery Rainbow-Chard and Black-Rice Bowl
Cooking My Way Through This Month's Martha Stewart Magazine
Volume: January/February 2020
My Rating: 9 out of 10
Mood Music: Egg Man - Beastie Boys
Mine (left) vs. Martha's (right)
Ok, I LOVE poached eggs, but until a month ago, I had never made one...and honestly I was kind of intimidated by the whole process. If you are like me, and you think that swirling hot water and vinegar into a cyclone and then slipping a raw egg into it until it cooks and encloses itself into the perfect package sounds incredibly daunting... you'll be happy to know that it really wasn't that bad! And, it's kind of fun to watch it float around like the Ghost of Christmas Past from The Muppets Christmas Carol. And it tastes delicious and delicate. So, just get over your fear of it and do it.
This recipe uses a different poached egg technique than what I've seen elsewhere, and it was not my favorite. I thought it was overwhelming to monitor all of the eggs at one time, and the shape was definitely not as pretty. (Click here for the original way that I tried making a poached egg; I'll be using that method in the future as well.)
The preparation for this recipe is very straightforward, and even easier if you use a pouch of precooked wild rice (with black rice mixed in) that microwaves in 90 seconds. I bought mine from Sprouts and I highly recommend that as a time saver. I also used balsamic instead of Chinese black vinegar and thought it was a great substitute.
It all came together so quickly and beautifully; it was warm and fragrant, nutty and zesty. The creaminess of the poached egg really tied it all together. Charlie even said it tasted like it came from a restaurant! So, I'd definitely call it a win. We will be making this again!
3/4 cup black rice
Kosher salt and freshly ground pepper
3 tablespoons Chinese black vinegar or balsamic vinegar
3 tablespoons reduced-sodium soy sauce
1 Thai chile, sliced (seeds removed for less heat, if desired)
1 (2-inch) piece fresh ginger, peeled and julienned
1 pound rainbow chard (from 1 to 2 bunches), leaves and stems separated
2 tablespoons unsalted butter
4 cloves garlic, smashed
4 large eggs
Toasted sesame seeds, for serving
Combine rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes. Remove from heat; let stand, covered, 10 minutes.
Meanwhile, in a small bowl, stir together vinegar, soy sauce, chile, and half of ginger; set aside. Cut chard stems into 2-to-3-inch pieces (halve any that are very thick lengthwise); roughly chop leaves.
Melt butter in a large straight-sided skillet over medium-high heat; add garlic and remaining ginger and cook until fragrant, 1 minute. Add chard stems, season lightly with salt, and cook, stirring, until bright, about 1 minute. Add 1/4 cup water, cover, reduce heat to medium-low, and cook until stems are translucent and just tender, 3 to 4 minutes.
Uncover, increase heat to high, and stir in chard leaves. Season with salt and pepper and cook, tossing often, until just wilted, 1 to 2 minutes. Meanwhile, crack eggs into a bowl. Fill a large straight-sided skillet with 3 inches of water. Bring to a boil over high heat, then reduce to medium.
When water is at a bare simmer, tilt pan slightly to create a wave and add eggs all at once. After 10 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon; blot on a folded paper towel to remove excess water.
Divide rice and chard mixture among bowls; drizzle generously with vinaigrette. Top each with a poached egg, sesame seeds, and more vinaigrette.