Dinner

Wild Rice and Veggie Bowl with eggs and chili sauce is for Dinner.

Wild Rice and Veggie Bowl with eggs and chili sauce takes 15 minutes to prepare.

Wild Rice and Veggie Bowl with eggs and chili sauce takes 70 minutes to cook.

Wild Rice and Veggie Bowl with eggs and chili sauce makes 4 servings.

The ingredients for Wild Rice and Veggie Bowl with eggs and chili sauce are:

Lundberg Wild Blend Brown Rice, 1 cup (dry)
Chili Sauce, Sweet Red Thai Kitchen, 1/3 cup
Sriracha, 3 tsp
Sesame Seed Oil, 3/4 tsp.
Rice Vinegar, 1 tbsp
Broccoli, 1 stalk (cut into florets)
2 Red or Yellow Bell Pepper (thinly sliced)
2 carrots (cut into thin sticks)
Canola Oil, 2 tbsp + 1 tsp
4 large Eggs

Here is how you make Wild Rice and Veggie Bowl with eggs and chili sauce:

1. Cook the rice accodring to the package directions (55 minutes). In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil and vinegar; set aside.2. Meanwhile, heat the oven to 450 F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers and carrots on a large rimmed baking sheet; toss with 2 tablespoons of canola oil. Roast, tossing once, until tender, 20-25 minutes.3. Heat the remaining teaspoon of canola oil in a large non stick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2-3 minutes for slightly runny yolkss. Servce the vegetables and eggs over the rice and drizzle with the sauce.Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user CHANDRAHAYES.

The nutritional information for Wild Rice and Veggie Bowl with eggs and chili sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 430.1

• Total Fat: 19.7 g
• Cholesterol: 210.2 mg
• Sodium: 380.2 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 6.4 g
• Protein: 12.5 g

Wild Rice and Veggie Bowl with eggs and chili sauce is Asian cuisine.

The dietary needs meet for Wild Rice and Veggie Bowl with eggs and chili sauce is Vegetarian