Ziti with Vodka Sauce is a delicious, classic pasta dish. The sauce is a creamy, cheesy sauce with a little tomato added in. 

This is one of my favorite pasta dishes. I love a sauce that’s in-between a cream sauce and a tomato sauce, and this is that kind of sauce. You don’t taste the vodka at all. I don’t hesitate serving it to my family. There are four tablespoons of vodka in the whole recipe, and you don’t taste it at all. It’s so delicious. I hope you’ll try it!

Ingredients needed:

• salted butter
• garlic
• sour cream
• milk or cream
• Parmesan cheese
• fresh basil
• tomato sauce
• white pepper
• ziti pasta
• vodka

How to make Ziti with Vodka Sauce:

The complete, printable recipe is at the end of this post.

Pour the sauce over the cooked pasta. Sprinkle Parmesan cheese and fresh basil on top.

What does vodka do for vodka sauce?

In a vodka sauce, the vodka helps maintain a cohesive texture, allowing the creaminess to meld with the tomato base. You can also use wine, but that would add flavor. You’re really just using the vodka for the texture- you won’t taste it

Ziti with Vodka Sauce is terrific with a great caesar salad, and crusty french bread to scoop up the extra sauce. Enjoy!

The Best Ziti Recipes:

• Burrata Baked Ziti
• Ziti Carbonara with Salami
• Sausage and Spinach Baked Ziti
• Skillet Baked Ziti
• Slow Cooker Baked Ziti

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Ziti with Vodka Sauce

This is terrific with a great caesar salad, and crusty french bread to scoop up the extra sauce.

Course Main Course

Cuisine Italian

Keyword vodka sauce, ziti

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4 servings

Calories 445kcal

Author RecipeGirl.com

Ingredients

• 2 tablespoons salted butter
• 2 medium garlic cloves, minced
• ½ cup sour cream (can use light)
• 1 tablespoon milk or cream
• ½ cup shredded Parmesan (plus additional for serving)
• 1 tablespoon chopped fresh basil (plus more for garnish)
• 3 tablespoons tomato sauce
• 1 dash white pepper
• 8 ounces ziti pasta, cooked and drained
• 1½ shots (about 4½ tablespoons) vodka

Instructions

• In a medium skillet, brown the garlic in melted butter. Add the rest of the ingredients except the pasta and vodka. Stir until bubbly and heated through.
• Add the vodka to the sauce and pour over the cooked pasta. Place in individual pasta bowls and sprinkle with additional Parmesan and chopped basil.

Notes

• I like to double the sauce recipe because my husband loves it so much!
• In a pinch, you can use marinara sauce in place of tomato sauce.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 47g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 442mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 1mg

The post Ziti with Vodka Sauce appeared first on Recipe Girl®.

White Pizza, also called pizza bianca, is a delicious and soft and chewy pizza crust topped with a creamy Parmesan sauce and mozzarella cheese. There’s every reason to fall in love with this recipe. It’s quick and easy and a total hit!

What’s better than a hot and fresh pizza? I can’t think of anything. If you are looking for a fun and easy meal, then this white pizza is your recipe! Want to make it a well rounded dinner? Then make this Bacon Ranch Potato Salad, this delicious Chilled Cucumber Tomato Salad, or this KFC Coleslaw to go along with it.

White Pizza (Pizza Bianca)

White pizza is a total game-changer! Have you ever been to a restaurant and dipped your breadsticks in alfredo sauce? This white pizza tastes like that but better!! It’s also a super simple recipe to put together and one that everyone will love. The white pizza sauce is basically a simple alfredo sauce, but even easier to make. I share the link to the recipe below in the recipe card. Make sure to check the ingredients list for the sauce and the list below to make sure you have everything you’ll need.

White pizza is also known as pizza bianca, which literally translates to “white pizza.” You probably don’t think of pizza without a tomato marinara sauce, but this pizza doesn’t have any! You can definitely have some nearby for dipping, it’s incredible eaten that way. I’ll talk more about other optional toppings in the tip box below. This pizza is heavy on cheese, so if you are a cheese lover, this is the recipe for you!

Ingredients

It couldn’t get any more simple than this white pizza recipe. The dough, sauce, and toppings are simple and absolutely delicious. I can’t tell you how much my family raved about this dish, and it was so easy to make. There is garlic and onion in the sauce which brings a delicious flavor to the whole thing. You can add mushrooms and herbs to top it off to keep things simple. You can find the measurements below in the recipe card.

• Pizza Crust: You can grab a store bought one, or I love this quick and easy pizza dough recipe! I make it all the time, it makes great breadsticks too.
• Olive Oil: Just enough to brush the edges.
• White Pizza Sauce: This is a super simple Parmesan cheese sauce that tastes like Alfredo sauce, it’s incredible! I’m sure you could grab some from the store, but this sauce recipe is as easy as throwing it all in a sauce pan until it comes together.
• Fresh Mozzarella: This is the ultimate topping for the pizza. Ricotta would be a great addition too, or a substitute. You can get shredded, or buy a log and cut fresh slices yourself.
• Salt and Pepper: I like to add salt and pepper to taste. Kosher salt and freshly ground black pepper just make all the difference!
• Parmesan Cheese: This is the perfect topping. I like to get fresh Parmesan and shred it myself, or you can buy it already shredded.
• Oregano: Dried oregano is the perfect companion of flavors for the pizza.
• Red Pepper Flakes: A little spice is just what this cheesy pizza needs to balance the flavors.
• Fresh Basil: I like to add fresh basil on top for a burst of fresh flavor.

White Pizza Recipe

Get ready for the best white pizza you’ve ever had! It’s so simple and delicious, you will definitely want to make two or three of these pizzas. It’s really easy to double or triple the recipe using the recipe calculator at the top right-hand corner of the recipe card. If you have a pizza stone, then feel free to use it! I just have a round pan, and it worked great on that too.

1. Preheat Oven: Preheat oven to 450 degrees Fahrenheit.
2. Prep Dough: Roll out the pizza into a 12-inch-diameter round. Then transfer to a prepared baking sheet or pizza pan.
3. Brush Oil: Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.
4. Add Sauce: Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
5. Add Mozzarella: Top with thinly sliced mozzarella making sure to evenly distribute the cheese.
6. Add Toppings: Sprinkle with Parmesan cheese and dried oregano if desired.
7. Bake: Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
8. Garnish: Garnish with fresh basil and red pepper flakes if desired and then enjoy!

More Pizza Inspired Recipes

You can never have too many pizza recipes up your sleeve! They are perfect for every occasion, and definitely a crowd pleaser. Here are a few of my favorite pizza inspired recipes that I think you’ll love!

Appetizers

Pizza Sliders

Dinner

Bubble Pizza

Dinner

Zucchini Pizza Bites

Dinner

Taco Pizza

Print

White Pizza

White Pizza, also called pizza bianca, is a delicious and soft and chewy pizza crust topped with a creamy Parmesan sauce and mozzarella cheese. There's every reason to fall in love with this recipe. It's quick and easy and a total hit!

Course Dinner

Cuisine American, Italian American

Keyword pizza recipe, white pizza

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 slices

Calories 250kcal

Author Alyssa Rivers

Ingredients

• 1 pizza crust
• 1 tablespoon olive oil, for brushing the edges
• 1/4 cup white pizza sauce
• 8 ounces fresh mozzarella, sliced thin
• Kosher salt and cracked black pepper to taste
• 1/4 cup Parmesan cheese, shredded
• dried oregano, optional
• red pepper flakes, optional
• fresh basil, for garnish

Instructions

• Preheat oven to 450 degrees Fahrenheit.
• Roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.
• Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.
• Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
• Top with thinly sliced mozzarella making sure to evenly distribute the cheese.
• Sprinkle with Parmesan cheese and dried oregano if desired.
• Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
• Garnish with fresh basil and red pepper flakes if desired.

Nutrition

Calories: 250kcal | Carbohydrates: 25g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 527mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 2mg

Sliced paper-thin to drape delicately over the finest charcuterie board, or directly into one’s mouth, prosciutto is a luxury of the highest order. Italians would throw hands over proper labeling of the stuff, especially those with esteemed pedigrees like Champagne or Parmesan, as products of Denomination of Protected Origin, AKA, DOP (Denominazione d’Origine Protetta.) This may be grounds for a fight, but I’d like to throw all that out the window to make genuine, inauthentic prosciutto that can be made anywhere in the world, not of meat, but of plants.

What Is Vegan Prosciutto?

Vegan prosciutto replicates the gossamer cured ham with a subtly seasoned brine, leaning on Sugimoto shiitake powder for an unmistakable umami flavor. Purely savory and rich, there’s no overt mushroom character to detract from the experience. That’s because through the drying process, the complex proteins are broken down into simpler amino acids, such as glutamate, which is responsible for their inherently meaty taste and aroma. This serves to amplify the other flavors in the same way that a touch of salt would; never so much to seem salty, but enough to boost the overall dish.

Inspired by The Gentle Chef’s innovative approach using rice paper as the base, I knew the opportunity for fine tuning to my own personal tastes was ripe. I couldn’t resist adding my “secret” ingredient of shiitake powder to fully capture the full bouquet of tastes that range from sweet to salty found in conventional cured ham. Pale pink, the fine strips glisten in the sunlight like jewels, piled daintily like the finest silks. Everything about the experience exudes an air of lavishness unlike anything else available for vegan alternative meats. This is a “DIY, don’t buy” situation if there ever was one.

Other Key Ingredients For Making Vegan Prosciutto

Given that it’s such a simple recipe, quality and attention to detail count.

• Square rice paper: More common in Vietnamese cuisine, this angular shape lends itself more readily to making even, consistent strips like thinly shaved prosciutto. Naturally, you can use round rice paper sheets instead if that’s all you can find. You might end up with some more abstract pieces is all.
• Mushroom soaking water: Never toss the water that you’ve used to rehydrate your shiitake mushrooms! It’s full of free glutamate, aka umami, ideal for making meaty soups, stews, and in this case, marinades. If you don’t have any on hand, you can substitute packaged mushroom broth or, in a pinch, plain water.
• Beet juice: Waste not, want not- I get my beet juice from cans of cooked, sliced beets. You could get cold pressed juice in the refrigerated section or make your own if you want to really go all out.
• Nutritional yeast: I’m sure no one is a stranger to the cheesy goodness that is nooch, but it may seem strange to call for it in a recipe for making mock meats. Suspend your disbelief! Just like Parmesan cheese, nutritional yeast is packed with umami flavor that works synergistically with the shiitake mushrooms to create new flavor compounds and amplify those inherently rich flavors.
• Olive oil: Do. Not. Omit. The oil. Genuine prosciutto is quite fatty, so we need to step up our game to match that level of decadence. Moreover, the rice paper will become downright gummy without it.
• Truffle oil: Yes, it’s worth the splurge. There’s room for more than one mushroom in this killer app, and there’s no substitute for the ambrosial fusion that happens when a few drops of this liquid gold enters the mix.

How To Serve Plant-Based Prosciutto

Best served cool or at room temperature, no cooking is needed to enjoy the rich, heady essence of meatless umami. Prosciutto is an ideal topper or accompaniment to many of your favorite dishes.

• Wrapped around melon slices and drizzled with balsamic glaze
• Draped over toasts, such as…
  • BLT toast
  • Almond ricotta toast
  • Cucumber and cream cheese toast
• On top of pizza
• As a breakfast or brunch side with your favorite scramble
• Chopped and mixed into salads, such as…
  • Leafy green salads
  • Pasta salads
  • Potato Salads
• On a charcuterie board or cheese board

My meatless prosciutto may not have an authentic Italian pedigree, but it brings its own unique richness to any table at a fraction of the cost, without any cholesterol, and free of harm. You can’t top that with any DOP seal.

Yield: Makes 8 - 10 Strips

Vegan Prosciutto

Enjoy delicate, thin strips of savory salumi, rich as authentic DOP prosciutto, but without the meat! This quick and easy vegan recipe will cure all your cravings.

Prep Time 20 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/4 Cup Beet Juice
• 2 Tablespoons Mushroom Stock or Shiitake Soaking Water
• 1 Tablespoon White Miso Paste
• 2 Teaspoons Tamari
• 1 Teaspoon Apple Cider Vinegar
• 1 Teaspoon Shiitake Powder
• 1/2 Teaspoon Nutritional Yeast
• 1 Teaspoon Olive Oil
• 1/4 Teaspoon Truffle Oil
• 6 Sheets Square Rice Paper

Instructions

1. In a small bowl, vigorously whisk together the beet juice, mushroom stock or water, and miso paste. Beat thoroughly until the miso is fully incorporated, with no large chunks remaining. Add the tamari, vinegar, shiitake powder, nutritional yeast, olive oil, and truffle oil. Whisk again to combine.
   
   
2. Transfer the marinade to a large, shallow dish or plate with a rim. Make sure it can accommodate the full sheets of rice paper with very little to no overhang.
   
   
3. Stack the three sheets of rice paper together and immerse in the marinade. Let soak for 5 minutes, carefully flip the full stack altogether, and let soak for another 5 minutes. The sheets will fuse together, forming one cohesive, thicker square. It should be bright pink and very pliable.
   
   
4. Gently transfer the plant-based prosciutto to a cooling rack, allowing any excess marinade to drop away. Repeat with the three remaining pieces of rice paper.
   
   
5. Use kitchen shears to slice each full square into 4 - 5 equal strips. Serve right away, at room temperature, for the best texture and flavor.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 168mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post Sure Cure For Plant-Based Prosciutto appeared first on BitterSweet.

Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

I seriously love a good dip. Especially one that is easy to make! This boom boom sauce is basically a spicy fry sauce and is perfect for dipping your sweet potato fries, some onion rings, and even fried green tomatoes!

What Is Boom Boom Sauce?

But seriously, what is boom boom sauce? It’s really just a spiced fry sauce, and very similar to yum yum sauce. But not to be confused with Bang Bang sauce. I know, it’s getting confusing. Who comes up with these names anyways? I seriously Googled “why is it called boom boom sauce?” and the internet was confused. It comes from the Sheetz gas stations which are located mainly on the east coast. My guess of why they called it that is you dump some ingredients in a bowl, mix them together, boom boom you’ve got a sauce!

So more about the sauce. It’s a garlicky, spicy, tomatoey sauce with a mayo base. It’s perfect on burgers, with chicken tenders, and even as a dip for shrimp! Of course, the classic way to eat it is dipping your french fries in it. Out of all of the sauce recipes on my blog, this one is probably the easiest and has the most flavor. The taste is just hard to beat. So let’s get to making it!

Ingredients

Just like with any sauce, there are lots of ways to make this boom boom sauce. You can add a different kind of hot sauce to switch up the level of spice. You can add Dijon mustard for a little different taste (which I do often!). A little cayenne pepper also tastes amazing! If you want to keep this dairy free, then you can use a vegan mayonnaise. A little lime juice or vinegar can brighten up the flavors. Other than that, all you will need is a bowl and a whisk to make this amazing sauce! You can find the measurements below in the recipe card.

• Mayonnaise: Any kind will work!
• Ketchup: This adds sweetness and acid from the tomatoes.
• Sweet Chili Sauce: This gives a little extra kick of heat and sweetness. You could use any kind of brand or flavor you want to keep things interesting.
• Onion Powder: I like to use onion powder for an extra kick of umami flavor.
• Garlic Powder: This blends so well with the garlicky Sriracha.
• Sriracha Sauce: The classic hot sauce that really makes this sauce unforgettable. If you like spice, then this is an ingredient you can add more of!
• Salt and Pepper: I like to use Kosher salt and crack some fresh black pepper to taste.

Boom Boom Sauce Recipe

I love this simple boom boom sauce copycat recipe! It’s so tasty and perfect for almost any occasion. I share some of my favorite ways to serve and eat this sauce below in the tip box (hint: it’s AMAZING on sandwiches!). Here’s how to make this simple sauce.

1. Add Ingredients: Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.
2. Whisk: Whisk to combine until all of the ingredients are well blended.
3. Chill: Store in an airtight container in the refrigerator until ready to use.
4. Enjoy: Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

Other Yummy Sauces to Try

You can never have too many sauce recipes up your sleeve. A homemade sauce is so simple, yet everyone always comments on it. I love sharing my simple recipes with everyone! Here are a few of my favorites that I think you’re going to love!

Dressings, Sauces, and Dips

Cane’s Sauce

Dressings, Sauces, and Dips

Homemade Hoisin Sauce

Dressings, Sauces, and Dips

Homemade Buffalo Sauce

Dressings, Sauces, and Dips

Homemade Cheese Sauce

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Boom Boom Sauce

Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

Course condiment, dip, Sauce

Cuisine American

Keyword 5 minute, boom boom sauce

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 10

Calories 168kcal

Author Alyssa Rivers

Ingredients

• 1 cup mayonnaise, low-fat or regular
• 3 tablespoons ketchup
• 3 tablespoons sweet chili sauce
• 1/2 teaspoon granulated onion powder
• 1/2 teaspoon granulated garlic powder
• 2 teaspoons sriracha
• 1/8 teaspoon Kosher salt and cracked black pepper

Instructions

• Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.
• Whisk to combine until all of the ingredients are well blended.
• Store in an airtight container in the refrigerator until ready to use.
• Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

Nutrition

Serving: 2tablespoons | Calories: 168kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 284mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

It doesn’t matter how much you love to cook, sometimes you just don’t want to cook. I’ve been there, especially after a long day of testing recipes in the Budget Bytes kitchen. So on those days, I make this utterly satisfying, earthy, vibrant, Everything Bagel Rice Bowl. It’s no fuss, no muss, and so ridiculously yummy I made it every night for a week straight! 

What Is Everything Bagel Seasoning?

Sometimes called Everything But The Bagel Seasoning, this is the spice mix you find on top of an Everything Bagel. It’s a punchy blend of onion flakes, garlic flakes, white and black sesame seeds, poppy seeds, and flaky salt. It instantly adds deep flavors and a beautiful pop of texture to anything it touches. It became really popular when Trader Joe’s started selling their version.

What You’ll Need

• Everything Bagel Seasoning – a few dashes of this magic and you have all the flavors you need to make your rice bowl sing.
• Rice – because it’s not a rice bowl without it. Any kind of rice will do. You can also sub with cauliflower rice. Just follow the cooking directions on the package.
• Spinach – is an easy and economical way to add greens. To lower the cost even more, use 6 ounces of frozen spinach. You can also use kale, swiss chard, or mustard greens.
• Onions and Garlic– these aromatics flavor the spinach. If you don’t feel like chopping, leave them out or add one teaspoon of Everything Bagel Seasoning to the butter.
• Butter – You need a flavorful fat to cook spinach and eggs in, but you can, of course, sub with olive oil, your favorite cooking oil, or (my fave) bacon or chicken drippings.
• Eggs – “put an egg on it” is our ethos for a reason. Eggs cook in minutes and create a natural savory sauce. You don’t have to use an egg, but the rice will be dry without it.

How To Make Everything Bagel Seasoning

What Else Can I Put On Everything Bagel Rice?

Truly, the sky is the limit. Roasted or sauteed vegetables are always a great choice, especially quick-cooking ones. Try chopped peppers, mushrooms, blistered tomatoes, or creamy avocado. If you’re a meat eater, try rotisserie chicken, bacon crumbles, or savory ground beef.

How To Store Leftovers

You can refrigerate this rice bowl for up to 4 days, though I would make the eggs fresh every time. To reheat it, sprinkle it with 1/4 teaspoon water, and microwave it until it’s steaming. You can also freeze it in an air-tight container (again, without the eggs) for up to 3 months.

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Everything Bagel Rice Bowl

On those days you don't want to spend much time in the kitchen, make this earthy, vibrant, Everything Bagel Rice Bowl. It's no fuss, no muss, and so ridiculously yummy you'll go in for seconds.

Course Brunch, Dinner, Lunch

Cuisine American

Total Cost ($4.09 recipe / $2.05 serving)

Prep Time 5 minutes

Cook Time 20 minutes

Resting Time 10 minutes

Total Time 35 minutes

Servings 2 bowls

Calories 713kcal

Author Monti – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 1 1/3 cup water $0.00
• 1 cup long grain rice, rinsed until water runs clear $0.30
• 5 Tbsp salted butter, divided $0.75
• 1/2 tsp salt $0.01
• 1 yellow onion, small dice $0.41
• 2 cloves garlic, minced $0.24
• 8 oz fresh spinach* $1.30
• 2 large eggs $0.92
• 1 tsp Everything Bagel seasoning plus more for garnish $0.16

Instructions

• Put the water in a pot large enough to hold the rice (it doubles in size as it cooks). Cover it and bring to a boil. When the water's boiling, add the rinsed rice, 1/4 teaspoon of salt, and 2 tablespoons of butter. Stir to incorporate.
• Bring the water to a simmer with the pot uncovered. When steam vents begin to form on the surface, about 3 minutes, reduce the heat to low. Cover and cook for 15 minutes. Rest it off the heat for 10 minutes. Then, remove the lid.
• While the rice cooks, melt 2 tablespoons of butter in a pan set over medium heat. When the dairy solids turn golden brown, add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spinach to the pan along with the remaining 1/4 teaspoon of salt. Sauté until it has wilted, about 3 minutes.
• Smooth the surface of the spinach and make two indentations with a large spoon. Crack the eggs into a small bowl and then add them to the indentations. Cook, uncovered, until the egg whites become opaque, about 3 minutes.
• Fluff up the rice. Dice the last tablespoon of butter. Add it to the rice along with the everything bagel seasoning and mix it in.
• Plate the rice in 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning.

See how we calculate recipe costs here.

Notes

*sub 8 oz fresh spinach with 6 oz frozen spinach

Nutrition

Serving: 1bowl | Calories: 713kcal | Carbohydrates: 85g | Protein: 17g | Fat: 34g | Sodium: 1104mg | Fiber: 5g

How to Make Everything bagel Rice Bowls – Step by Step Photos

Measure 1 1/3 cups of water and put it in a pot large enough to hold the rice (remember the rice doubles in size as it cooks). Cover the pot, and bring the water to a full boil. Then add the rinsed cup of rice, 1/4 teaspoon of salt, and 2 tablespoons of butter to the pot.

Keep the rice uncovered while you bring the water back up to a simmer, about 3 minutes. When steam vents begin to form on the surface, reduce the heat to low. Cover the rice with a heavy, well-fitting lid. Cook for 15 minutes without removing the lid. Rest the rice off the heat for ten minutes before removing the lid.

While the rice cooks, add 2 tablespoons of butter to a medium-sized pan set over medium heat. Allow it to melt and foam. When it turns golden brown and smells nutty, add one diced onion. Sauté until translucent, about 3 minutes. Add two cloves of minced garlic and sauté until fragrant, about 1 minute.

Divide the rice between 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning. Now all that’s left to do is to sit back, relax, and enjoy the hearty meal you just prepared in no time!

More Easy Bowl Meals

Bánh Mì Bowls

Sushi Bowls

One Pot Veggie Rice Bowl

The post Everything Bagel Rice Bowl appeared first on Budget Bytes.