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Toasted Sorghum with Shiitakes and Fried Eggs

Toasted Sorghum with Shiitakes and Fried Eggs


  • 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


  1. Heat a small saucepan over medium heat for 30 seconds, then add 1 tablespoon of oil.
  2. Add scallion whites and salt and pepper, stirring occasionally until tender for 1 to 2 minutes.
  3. Add brown rice and sorghum and cook, until toasted and fragrant, 3 to 4 minutes.
  4. Add the stock and bring to a boil.
  5. Cover the saucepan, reduce the heat to low, and gently simmer until the grains are tender, about 50 to 55 minutes.
  6. Remove the heat, sprinkle with chia seeds, and cover for 10 minutes.
  7. Fluff with a fork, incorporating seeds into the grains.
  8. Heat 1 tablespoon of oil in a large nonstick saute pan over medium-high heat and add shitakes and garlic.
  9. Cook until mushrooms are golden-brown, 5 to 7 minutes, stirring occasionally.
  10. Stir in soy sauce and vinegar, season with salt and pepper, transfer to a plate, reserve the skillet.
  11. Heat one tablespoon of oil over medium heat in the saved skillet.
  12. Crack eggs into the skillet, spacing them apart, and season with salt and pepper.
  13. Cook, covered, until the whites are set but the yolks are still runny, 2 to 4 minutes.
  14. 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.

Nutrition Information

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


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