Recipes

This nourishing and simple rice bowl is just as fitting for breakfast as it is dinner. Nutty brown rice lays the foundation, and garlicky spinach gets the royal treatment from the addition of a tin of smokey oysters. This recipe makes more brown rice than you’ll need to make the bowl—perfect for leftovers.

1 cup short-grain brown rice

Fine sea salt to season

2 tablespoons olive oil

3 medium garlic cloves, minced

4 large handfuls of spinach

Fresh cracked black pepper to season

1 tin Ekone Smoked Oysters

A generous squeeze of lemon

A soft boiled egg, halved and seasoned with flaky salt

In a small bowl, add the brown rice and enough water to cover the rice by a scant inch. Set aside to soak for 30 minutes. This step, while not entirely necessary, helps to ensure that your rice cooks more evenly.

Strain the rice and add it to a small saucepan with 1½ cups of filtered water and a generous pinch of salt. Place over high heat and bring to a boil. As soon as it’s boiling, cover with a lid and lower the heat to your burner’s lowest setting to maintain a gentle simmer. Cook undisturbed for 35 minutes. At the 35 minute mark, take a quick peek to see if the rice has absorbed all of the liquid. If it has, quickly replace the lid, take the rice off the heat, and set it aside to continue steaming for 10 minutes. If there’s still a bit of water, cook for another 5-10 minutes or until all of the water has absorbed, then proceed to steam the rice off of the heat for 10 minutes. Finally, remove the lid and fluff the rice with a fork.

While the rice is cooking, sautée your spinach. In a medium frying pan set over medium-low heat, add the olive oil and minced garlic. Stir to coat the garlic in oil, then cook until the garlic has softened and become aromatic, 2-3 minutes. Add the spinach to the pan, and drag it through the hot, garlicky oil until it’s coated and beginning to wilt. Cook for another 2-3 minutes, until the spinach has softened into a soft, shiny mass. Stop here—we’re not looking for spinach moosh, but rather a fully relaxed and silky green. Season with a pinch of salt and a grind of black pepper, then take the pan off the heat. Fold through the smoked oysters, allowing them to warm through from the residual heat. Season with a judicious squeeze of lemon, then taste and adjust the seasoning with more salt or acid if needed.

Serve the warm brown rice with the garlicky spinach, warm smoked oysters, and a soft boiled egg.