Brown Rice Bowl with Jammy Eggs and Olive Vinaigrette

Description

• 1 egg
• 1/2 c. pitted Castelvetrano olives 
• 1/4 c. olive oil
• 1 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1 clove garlic
• 2 tbsp. chopped flat-leaf parsley
• 1 tsp. nutritional yeast
• 1/2 c. cooked brown rice, warmed
• 1/2 c. shaved red cabbage
• 2 radishes, thinly sliced
• 1 tbsp. crumbled feta, for serving

• Thinly sliced scallion, for serving

1. Step 1Make jammy egg: Bring medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add egg and simmer 6 min. Immediately transfer egg to ice water to stop cooking. Drain and peel when ready to use.
2. Step 2Meanwhile make vinaigrette: In mini food processor, process olives, oil, lemon juice, Dijon and garlic until smooth, 2 min. Fold in parsley and nutritional yeast.
3. Step 3Assemble bowl: Place rice in bowl, top with cabbage, radishes and egg, then drizzle with olive vinaigrette and sprinkle with feta and scallion if desired. (Leftover sauce can be refrigerated in airtight container for up to 7 days.)