Toasted sorghum with shiitakes and fried eggs

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveFried eggs make this a wonderful breakfast or brunch dish but it’s a delicious lunch or dinner, too. Sorghum an ancient, gluten-free cereal grain with small, round seeds maintains a slightly chewy texture when cooked. I highly recommend searching it out, but if you can’t find it in your local health-food market, use one cup of brown rice instead. Stirring the chia seeds in at the end, rather than cooking them in from the beginning, ensures that the mixture doesn’t become gummy.

  • Yield: 4 Servings

Ingredients

  • 3 tablespoons canola oil, divided
  • 2 scallions, white and green parts separated, sliced
  • Kosher salt and freshly ground black pepper
  • ½ cup long-grain brown rice
  • ½ cup sorghum
  • 2 cups chicken stock
  • 2 tablespoons toasted chia seeds
  • 7 ounces shiitake 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
How to Make It
  1. Heat a small saucepan over medium heat for 30 seconds. Add 1 tablespoon of the oil and heat for 10 seconds. Add the scallion whites. Season with salt and pepper. Cook, stirring occasionally, until tender, 1 to 2 minutes. Add the brown rice and sorghum. Cook, stirring occasionally, 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, 50 to 55 minutes. Remove from the heat. Sprinkle the chia seeds on top of the grains. Cover and let stand for 10 minutes. Fluff with a fork, incorporating the seeds into the grains.
  2. Once you have sprinkled the chia seeds on the grains, heat 1 tablespoon of oil in a large nonstick sauté pan over medium-high heat. Add the shiitakes and garlic. Cook, stirring occasionally, until the mushrooms are golden-brown, 5 to 7 minutes. Stir in the vinegar and soy sauce. Season with salt and pepper. Transfer to a plate; reserve the skillet.
  3. Heat the remaining tablespoon of oil over medium heat in the reserved skillet. Crack the eggs in the skillet, being sure to space them apart. Season with salt and pepper. Cook, covered, until the whites are set but the yolks are still runny, 2 to 4 minutes.
  4. Serve the mushrooms and eggs over the grains, drizzled with a squeeze of Sriracha, and garnished with the scallion greens, avocado, and lime wedges.
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