Recipes Ingredients Pasta and Grains Rice Recipes Gingery Rainbow-Chard and Black-Rice Bowl Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on January 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 25 mins Total Time: 55 mins Servings: 4 This easy, plant-based bowl is laced with ginger and garlic and comes together at stir-fry speed. To make it a meal, simply slide a warm poached egg on top, drizzle it with a punchy vinegar sauce, then break the yolk to meld all the silky, savory flavors. Ingredients ¾ 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 Directions 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. Cook's Notes You can find Chinese black vinegar at Asian grocery stores or on Amazon. Rate it Print