Brown Rice and eggs with pungent greens and walnuts-- vegetarian cooking for everyone

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.6
  • Total Fat: 22.3 g
  • Cholesterol: 110.2 mg
  • Sodium: 602.1 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 16.2 g

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Deborah Madison Deborah Madison
Number of Servings: 4


    1 cup brown rice, 2 bunches pungent greens (I used chard), 1-2 large cloves garlic, 2 tablespoons olive oil, 2 eggs, 1/2 toasted, chopped walnuts, grated cheese (parmesan)


Makes 4 1 cup servings.

Cook the rice. When finished, stir in the raw eggs (they will cook in the heat of the rice). Boil the greens in salted water. Then drain and press out the excess liquid. Chop greens, toss in olive oil/ pressed garlic. Toss with the rice and walnuts. Top with a bit of cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user SHILLENM.

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Member Ratings For This Recipe

  • I used kale and I loved it. My son didn't like the raw garlic. Next time, I'll saute the greens and garlic to mellow the taste of the garlic a bit. Otherwise, very yummy! - 6/16/11

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