Harissa Egg Wild Rice Bowl Recipe | Spicy & Healthy
Boman Martinez-Reid’s Harissa Egg Wild Rice Bowl
Boman Martinez-Reid’s Harissa Egg Wild Rice Bowl
Ingredients
- 1 cup Lundberg Wild Rice Blend
- 1 tablespoon extra-virgin olive oil
- 2 large eggs
- Harissa seasoning, to taste
- ½ avocado, mashed
- Juice of ½ lemon
- A handful of crushed walnuts or preferred nuts
- Ground turmeric, sprinkled on top
Instructions
Step 1
Rinse 1 cup of wild rice blend under cold water until the water runs clear—this removes any debris and helps the grains cook up fluffy. In a medium saucepan, combine the rinsed rice with 2 cups of water or vegetable broth for extra flavor, then bring to a gentle boil over medium-high heat. Once boiling, give it a quick stir, cover the pot with a tight-fitting lid, and reduce the heat to low. Let it simmer quietly for about 40–45 minutes, or until the rice is tender and the liquid is absorbed—check it around the 35-minute mark and add a splash more water if it seems dry before then. When it's done, fluff it gently with a fork and set it aside while you finish the rest of the bowl.
Step 2
Grab that medium skillet and set it over medium heat. While it warms up, drizzle in just enough oil to coat the bottom—about a tablespoon should do it. Once the oil shimmers and a drop of water sizzles when flicked in, crack in your eggs however you like them, though I think sunny-side up gives you that perfect runny yolk to mingle with the harissa. Let them cook undisturbed for about 2 to 3 minutes, until the whites are just set but the yolks still jiggle a little when you gently nudge the pan. Right before they're ready, sprinkle a pinch of harissa over each egg, letting its smoky warmth bloom in the residual heat.
Step 3
Now grab that large bowl and tip in your steaming hot wild rice while it's still fluffy and fragrant — the warmth will help everything meld together beautifully. Go ahead and dice up that ripe avocado right into the bowl, then give it a gentle toss so the creamy pieces distribute evenly. Grab your lemon and squeeze the juice over the top until it's well-coated, watching as the rice takes on that lovely golden hue. Now here's where it gets good — sprinkle in your harissa seasoning a little at a time, tasting as you go until you hit that perfect spicy kick that makes your taste buds dance. Finally, fold in those walnuts last so they keep their satisfying crunch in every bite.
Step 4
Grab your favorite serving bowl and give that fluffy wild rice mixture a gentle fluff with a fork before piling it in. Now, in a small nonstick skillet over medium-low heat, crack in your eggs and let them cook slowly until the whites are just set but the yolks still jiggle slightly—about 3 to 4 minutes. Slide those golden gems right onto the rice, then finish with a light dusting of turmeric for color and warmth.
Nutrition Information
My Tip
Toast your wild rice blend in a dry pan for 2-3 minutes before cooking—it brings out a nutty depth that pairs beautifully with the harissa and walnuts.
Leftovers
Store leftover rice and harissa egg mixture separately in airtight containers—the rice keeps 3-4 days in the fridge. Reheat the rice in a skillet with a splash of water, then warm the egg mixture gently to prevent rubberiness.
Make It Your Own
Swap the wild rice blend for quinoa and add a pinch of cinnamon to the harissa for a warm, North African-inspired twist that complements the earthy walnuts and creamy avocado.