Breakfast Entrées

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.
  • 0:55 TIME
  • 10 Portions

Preparation

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

 

Method

  1. In a large nonstick pan over medium-high heat, sauté peppers, onions and garlic. Cook until translucent, about 3 minutes.
  2. Add grain mix and 1/4 vegetable stock and stir frequently.
  3. Add remaining stock in 1/4 increments, stirring after each addition, until grain is tender and consistency is thick (like oatmeal); hold warm.
  4. In a small mixing bowl, combine tomato, sweet potato and parsley.
  5. For Chickpea Dukkah: In a food processor, separately pulse coriander, cumin, sesame seeds and chickpeas. Transfer ingredients to a bowl and combine well.
  6. Garnish each serving of porridge with some of the sweet potato mixture, scallions, two halved eggs, Basil Pesto and chickpea dukkha.
  7. Serve warm.

Serving Suggestions/Variations

Serve with a variety of vegetables and fresh herbs, such as cubed cooked eggplant, fresh cilantro, etc.