Inspiration really does come in all forms. I know some people peruse volumes of cookbooks and magazines with photo spreads before them until something kicks in and they find a recipe or have an idea for one they would like to try on their own. Maybe for you it’s just a distant memory of something you loved as a kid that inspires you to do research and come up with something reminiscent not just of the dish but with it all of the memories they can bring. There can also be a huge yet gratifying challenge after coming home from a restaurant meal and finding yourself determined to re-create something you loved. I know; I’ve been there for each and every one of these examples but on a regular, day to day basis, my inspiration is often something quicker and thankfully much easier to fulfill. Today it’s simply the story of a Facebook post with a photo and next thing you know; I’m eating this Rice and Egg Bowl with Salmon and Peas for dinner!
Enter my friend Isabel from Family Foodie. I noticed her photo of breakfast on Facebook; a simple bowl of rice, barley, chicken and avocado topped with a fried egg and even commented on how good it looked. Prophetically, this weeks theme of Food Network’s Sensational Sides is Rice so timing was perfect. Maybe I’ve taken what is traditionally a side dish and made it the foundation of one that’s all inclusive in a bowl…but really, how convenient is that?
Isabel’s photo inspiration planted a seed that grew all day and by dinner time her breakfast was the beginning of my dinner. Despite having no chicken or avocado in the house I knew I could find something to create my own rice and egg bowl. Rice went into the rice cooker and I had 15 minutes until it was done to find what I thought would make a good dinner.
Luckily sitting on my counter were some products from Wild Planet including tuna, salmon, anchovies and sardines. In 2013 I was sent some samples of Wild Planet Tuna which I used to make these Tuna Burgers and they were so good everyone raved about them. So given the opportunity to work with them again, I jumped at the chance. Truthfully I love those burgers so much I just wanted to make them first but since this was a spur of the moment dinner, those would have to wait and on this night my heart belonged to salmon. This salmon is so good that I honestly can say that anyone trying this dish would have never guessed the salmon came from a can. Everything about their company appeals to me when it comes to their company practices which includes both fishing wild and sustainably. How could that not be right; maybe it’s part of why their products taste so dang good?
As much as I loved this combination I’m already thinking of others too. My own simpler version of Tuna Nicoise with rice, tuna, black olives and an egg. Could I get away with a Caesar Egg and Rice Bowl with some amazing anchovies in the dressing in the mix? I bet I could! Of course not limited just to fish, try veggies, leftover beef, chicken or pork and I can certainly see shrimp. Seriously…I bet I could do this EVERY night. Look for my book next year!
Rice and Egg Bowl with Salmon and Peas
- 1 cup cooked, warmed rice
- 1/4 cup cooked peas
- 2-3 oz Wild Planet Salmon
- 1 tsp butter
- 1 egg
- Combine warm rice and peas with salmon in a bowl and mix gently. Season with salt and pepper.
- Melt the butter in a small frying pan and heat until starting to sizzle.
- Fry the egg to your liking (I love over easy but this is all about you!).
- Top the rice bowl with the egg and season it with salt and pepper.
Rice is so versatile and a part of so many cultures. I wonder how many other foods are standard fare in so many countries? Off the top of my head I can think Asian, Mexican, Indian and Italian. I love it from plain to brown to my favorite of all; basmati. Join my friends and I and witness the widely diverse ways you can use this pantry staple in the preparation of foods for yourself and your family.
- Weelicious: Mushroom Barley
- Virtually Homemade: Easy Yellow Rice
- Feed Me Phoebe: Maple-Chia Overnight Oatmeal
- The Wimpy Vegetarian: Mujadara with Roasted Tomatoes and Greens
- Jeanette’s Healthy Living: Indian Spiced Quinoa Pilaf with Peas
- The Heritage Cook: White and Wild Rice Pilaf
- The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives
- Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto
- Red or Green: Spicy Barley Risotto
- Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish
- The Cultural Dish: Three Ways to Make Risotto
- Creative Culinary: Rice and Egg Bowl with Salmon and Peas
- Swing Eats: Stir-Fried Quinoa with Chinese Vegetables
- FN Dish: 5 Quirky Grain Switch-Ups You Gotta Try