Zen Brown Rice Bowl With Salmon And Greens Recipe

Ingredients

1 cup Rice

2 large egg whites

1 large egg

1 ¼ cups low-sodium chicken broth (use a bullion cube)

¼ cup low sodium soy sauce

1 ½ tablespoon sugar

1 tablespoon cooking wine

1 cup baby spinach leaves (a couple of handfuls)

8 ounces boneless, skinless salmon fillet, cut into bite-size chunks (or shrimp or monkfish which has taste and texture of lobster or any other kind of seafood)

Preparation

§ Prepare rice § While rice cooks, place egg whites and whole egg in bowl and whisk until just blended § Combine chicken broth, soy sauce and wine in a saucepan and bring to a boil. Reduce heat to medium and stir in spinach, then salmon. Cook for 2 minutes. § Gently pour egg mixture over fish and spinach. Cook for three minutes until egg begins to become firm. Stir gently. (the salmon will have finished cooking in the hot broth) § Divide rice among 4 bowls (realistically 3) and top with spinach-salmon mixture.