Brown Rice with Mushrooms and Steamed Eggs

A brown rice base smothered in sauteed mushrooms and onions with a Moroccan spice twist, and a steamed egg on top.

Kind of like a hot fudge sundae for grown ups.


  • 1 cup brown rice
  • 3 cups water
  • 3 Tbsp. olive oil
  • 3 medium onions sliced thin
  • 1 lb sliced mushrooms
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 1/2 tsp. Kosher salt
  • 1 tsp. black pepper
  • 3-5 eggs


  1. Combine 1 cup brown rice, 1/2 tsp. salt and 3 cups water in a skillet. Bring to a rapid boil. Cover and simmer for about 30 minutes or until the water is almost completely absorbed.
  2. Finely slice 3 medium onions and add to another skillet coated with 3 Tbsp. of olive oil. Saute on high heat for 5 minutes until the onions are translucent.
  3. Add sliced mushrooms along with cinnamon, cumin, salt and pepper. Saute for another 3-4 minutes stirring frequently.
  4. Cover and simmer until rice is cooked.
  5. While there is still a small amount of liquid in the rice, distribute it evenly to cover the entire skillet. Cover with mushroom/onion mixture and spread evenly.
  6. Crack 4-5 eggs on top of the mushrooms. Lightly salt and pepper the eggs.
  7. Cover the skillet for 2 minutes to allow the steam to cook the eggs.
  8. Serve directly from the skillet.

Serves 4

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