Cobb-Style Rice Bowl

June 2007
Cobb-Style Rice Bowl

by 5 people

add your rating

Add a comment

Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 8 slices  bacon
  • 1 bunch  kale (8 ounces), stemmed and thinly sliced (4 packed cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 pint grape tomatoes
  • 2 teaspoons salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 5 cups cooked brown rice
  • 1 avocado, thinly sliced
  • 1/4 cup shelled sunflower seeds
  1. In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.
  2. Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes.
  3. In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.
  4. To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.
  • Yarden Blanc de Blancs 1999 (Israel)
Tip Get ahead
  • Order extra rice on takeout night to use for this dish.