Low FODMAP Kale Rice Bowl with Eggs

Adapted from Bon Appetit

Serves 4


  • 2 cups short grain brown rice

  • 1 cup kale leaves, ribs removed

  • 1/4 cup olive oil

  • 2 T lemon juice, divided

  • 4 radishes, thinly sliced

  • 1/2 preserved lemon*, finely chopped

  • 2 T dill, chopped

  • 2 oz. feta (optional)


  1. Cook rice according to directions (brown rice can take up to 45 minutes).

  2. Meanwhile, blend kale, olive oil, 1 T lemon juice, and 1 T water in a food processor until smooth. Add salt and pepper to taste.

  3. In a small bowl, toss sliced radish with 1 T lemon juice and a pinch of salt.

  4. In a large bowl, toss rice with 1-2 T preserved lemon, 1 T dill, and 1/3 cup of kale puree. Season with salt and pepper and add more puree and preserved lemon as needed.

  5. Serve kale rice topped with poached or fried eggs, radish, feta, and dill (add hot sauce or more salt too - to your taste!)

The rice can be cooked ahead of time, as well as the kale puree. Warm them up before mixing everything together.

*Find preserved lemon in a jar in the condiments section or in the olive bar of some supermarkets. You can substitute with 1 T lemon rind and 1 T lemon juice.