Toasted Sorghum with Shiitakes and Fried Eggs
For a meal that will give you some serious body benefits, pair your seeds with an ancient grain. Our current favorite? Sorghum. Here, fiber-packed chia seeds mix with vitamin-filled sorghum for a tasty and nutritious meal.
- 3 tablespoons canola oil
- 2 scallions, white and green parts separated, sliced
- Salt and black pepper
- 1/2 cup long-grain brown rice
- 1/2 cup sorghum
- 2 cups chicken stock
- 2 tablespoons toasted chia seeds
- 7 ounces shitake mushrooms, stems discarded and sliced
- 2 garlic cloves, chopped
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon soy sauce, plus more for serving
- 4 large eggs
- 1 avocado, sliced
- Sriracha and lime wedges, for serving
- Heat a small saucepan over medium heat for 30 seconds, then add 1 tablespoon of oil.
- Add scallion whites and salt and pepper, stirring occasionally until tender for 1 to 2 minutes.
- Add brown rice and sorghum and cook, until toasted and fragrant, 3 to 4 minutes.
- Add the stock and bring to a boil.
- Cover the saucepan, reduce the heat to low, and gently simmer until the grains are tender, about 50 to 55 minutes.
- Remove the heat, sprinkle with chia seeds, and cover for 10 minutes.
- Fluff with a fork, incorporating seeds into the grains.
- Heat 1 tablespoon of oil in a large nonstick saute pan over medium-high heat and add shitakes and garlic.
- Cook until mushrooms are golden-brown, 5 to 7 minutes, stirring occasionally.
- Stir in soy sauce and vinegar, season with salt and pepper, transfer to a plate, reserve the skillet.
- Heat one tablespoon of oil over medium heat in the saved skillet.
- Crack eggs into the skillet, spacing them apart, and season with salt and pepper.
- Cook, covered, until the whites are set but the yolks are still runny, 2 to 4 minutes.
- Serve the mushrooms and eggs over the grains, drizzled with a squeeze of Sriracha, and garnished with the scallion greens, avocado, and lime wedges.
- Recipe provided by Charlyne Mattox, author of Cooking with Seeds.
Per serving: 480 kcal cal., 26 g fat (4 g sat. fat), 190 mg sodium, 9 g fiber, 2 g sugar, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet