Porridge

Name: Porridge
Total time: 55 s
Yield: 10
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 time
55 min
Difficulty Easy
Number of servings
10

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

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.

Components

See Related Products

Minor’s Gluten Free Vegetable Base made with Natural Ingredients,1 lb (Pack of 6)