I tried this recipe from the New York Times. I fried the egg since I am not confident of my poaching skills. Anything with a fried egg on top is pretty delicious, isn't it? I made the black rice in the rice cooker. It had a nice crunchy texture to it (or is that because I mixed it into the pan with the vegetables after is was cooked?) and tasted great, especially for a whole grain! I would definitely make this again. I probably would dice up the butternut squash and roast it in the oven (maybe even with the brussles sprouts?) instead of cooking it whole and then scooping it out (too messy). Now I need another recipe for the rest of the black rice. I think black rice is "in" right now, isn't it?
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