Easy Eggs Benedict With Brown Rice
|Unsalted butter/Margarine||3 Tablespoon|
|Yellow onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain brown rice||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Hollandaise sauce mix||9 Ounce (1 Package)|
|Arugula/8 ounces spinach, trimmed, rinsed, drained well, and chopped||5 Ounce, trimmed, rinsed, drained well, and chopped (1 Medium Bunch)|
Preheat the oven to 350° F.
Melt 2 tablespoons of the butter in a 10-inch skillet over moderate heat.
Add the onion and saute, stirring occasionally, for 3 minutes.
Add the garlic and rice and saute, stirring occasionally, 5 minutes more.
Transfer the mixture to a lightly greased 10" x 6" x 2" baking dish.
Stir in the boiling water and salt, cover with foil, and bake for 30 minutes or until the rice is almost tender and most of the liquid has been absorbed.
Remove from the oven.
Reduce the oven temperature to 325° F.
Using a large spoon, make 4 wells in the rice and break an egg into each one.
Cut the remaining tablespoon of butter into 4 equal parts and place a dab of butter on each egg.
Bake, uncovered, for 10 minutes or until the eggs are set.
4 Meanwhile, prepare the hollandaise sauce according to package directions.
Remove the baking dish from the oven and sprinkle evenly with the arugula.