I thought this recipe sounded pretty strange, at its face, but it’s become a staple in our household. Adapted from Deborah Madison’s Vegetarian Cooking for Everyone:
1 cup rice
Onion, garlic, assorted greens – any veggies you have around
1 or 2 eggs
about 1/4 cup walnuts, toasted
salt and pepper
First, cook rice – either on the stove, or the cheater way that I prefer – in the rice cooker. While the rice is cooking, saute the onion and garlic with whatever fresh veggies you have on hand. For me, we had just picked some of our chard and tiny baby beets with their greens from the garden, and we had some extra dandelion greens from our farm share (www.bewiseranch.com). When the rice is done cooking, quickly stir in 1 or 2 raw eggs – you need to stir quickly so the egg doesn’t cook, but it only coats the rice. Combine the rice with the veggies, sprinkle with walnuts, and enjoy. This dish tastes so hearty, healthy, and strangely enough, buttery! It’s the easiest dish I make – enjoy.
Eating the Garden 
That sounds g-o-o-d. I made pineapple fried rice for the first time a few weeks ago, why are eggs and rice such a good combo? Or eggs and cheese and bacon… or eggs and ketsup (don’t be a hater). I’ll try this later this week after a trip to my glorious Farmer’s Market. Thanks!
So I made this a few days ago, and with some leftover eggs and pecans (no walnuts, alas) I’ll be making it again tonight. I added BBQ pork…. very filling and delish. Add more recipes!
I’m going to have to try this, sounds delicious!
I tried this recipe a couple months ago and it was sooo yummy. The eggs made the rice so creamy… Plus, it helped me use up some chard and leeks 🙂