Porridge
This breakfast or lunch grain bowl gets an upgrade with soft-cooked eggs, sweet potato, pesto, and a crunchy garnish of chickpea dukkah spice.
Ingredients
-
Red bell pepper, 1/4-inch dice -- 2 1/2 cup
-
Onion, yellow, 1/4-inch dice -- 2 1/2 cup
-
Garlic, minced -- 5 Tbsp
-
Whole grain mix, prepared and chilled -- 1 1/2 qt
-
Minor's Gluten Free Vegetable Base, prepared as stock -- 1 gal
-
Tomato, 1/4-inch dice -- 2 1/2 cup
-
Sweet potato, 1/2 inch diced -- 5 cup
-
Parsley, minced -- 4 Tbsp
-
Coriander seeds, whole, toasted -- 2 Tbsp
-
Cumin seeds, whole, toasted -- 1 Tbsp
-
Sesame seeds, roasted -- 2 tsp
-
Fried Chickpeas -- 2 cup
-
Scallion, sliced 1/8-inch -- 1 1/4 cup
-
Eggs, soft boiled, halved -- 10 ea
-
Minor’s GreenLeaf Basil Pesto Gluten Free -- 2 1/2 cup
Preparation
-
1In a large nonstick pan over medium-high heat, sauté peppers, onions and garlic. Cook until translucent, about 3 minutes.
-
2Add grain mix and 1/4 vegetable stock and stir frequently.
-
3Add remaining stock in 1/4 increments, stirring after each addition, until grain is tender and consistency is thick (like oatmeal); hold warm.
-
4In a small mixing bowl, combine tomato, sweet potato and parsley.
-
5For Chickpea Dukkah: In a food processor, separately pulse coriander, cumin, sesame seeds and chickpeas. Transfer ingredients to a bowl and combine well.
-
6Garnish each serving of porridge with some of the sweet potato mixture, scallions, two halved eggs, Basil Pesto and chickpea dukkha.
-
7Serve warm.
Serving Suggestions/Variations
Serve with a variety of vegetables and fresh herbs, such as cubed cooked eggplant, fresh cilantro, etc.
Components
