Made with Minor’s® GreenLeaf™ Basil Pesto Gluten Free and Minor's Gluten Free Vegetable Base.
  • 0:55 TIME
  • 10 portions



Minor’s GreenLeaf Basil Pesto Gluten Free

2 1/2 cup

Minor's Gluten Free Vegetable Base, stock

1 gal

Whole Grain Mix, prepared and chilled

1 1/2 qt

Red Bell Pepper, 1/4 inch dice

2 1/2 cup

Onion, yellow, 1/4 inch dice

2 1/2 cup

Tomato, 1/4 inch dice

2 1/2 cup

Garlic, minced

5 Tbsp

Parsley, minced

4 Tbsp

Scallion, sliced 1/8 inch

1 1/4 cup

Sweet Potato, 1/2 inch diced

5 cup

Eggs, soft boiled, 1/2 cut

10 each

Coriander, whole, toasted

2 Tbsp
Cumin seeds, whole, toasted1 Tbsp

Sesame Seeds, roasted

2 tsp

Fried Chickpea

2 cup



  1. In a large non-stick pan over medium high heat, sauté peppers, onions and garlic. Cook until translucent, about 3 minutes.
  2. Add grain mix and 1/4 part of vegetable stock and stir frequently.
  3. Repeat this process until grain is tender and consistency is thick (like oatmeal), then hold warm.
  4. In a small mixing bowl, combine tomato, sweet potato and parsley.
  5. For Chickpea Dukkah:
         a.    Using a food processor, pulse coriander, cumin sesame seeds and chickpeas separately.
         b.    In a bowl combine ingredients well.
  6. Garnish porridge with fresh vegetable mix, scallions, basil pesto and chickpea dukkha.
  7. Serve warm.

Serving Suggestions/Variations

Serve with a variety of vegetable, spices, (Example: cilantro, eggplant, etc.)