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Porridge

  • 55 min
  • Easy
  • 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.

  • 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.

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