Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Jefferson Adams
    Jefferson Adams

    Savory Breakfast Porridge with Soft Egg and Pea Shoots (Gluten-Free)

      This savory porridge of brown rice, steel cut oats and quinoa makes a nice introduction. The perfectly boiled egg takes it to the top.


    Caption: Image: CC--Helen_Harrop

    Celiac.com 06/09/2018 - If you haven’t tried savory porridge, then you’ve been missing out. This combination of brown rice, steel cut oats and quinoa makes a nice introduction. The perfectly boiled egg takes it to the top. Dress it up with as many vegetables as you like. You can make it a day or two ahead of time, and just top with vegetables to make a tasty, portable lunch. 

    Ingredients:

    • 4 large eggs, room temperature
    • ⅓ cup brown rice, rinsed well
    • ⅓ cup red quinoa, rinsed well
    • ⅓ cup steel cut oats, rinsed well
    • 2 ounces fresh pea sprouts
    • 2 medium shallots, peeled, halved through root
    • 1 1” piece ginger, peeled, crushed
    • ¼ cup gluten-free tamari or soy sauce
    • Kosher salt, freshly ground pepper
    • 2 teaspoons toasted sesame oil, divided
    • 2 radishes, thinly sliced
    • 1 small Persian cucumber, diced
    • 1½ cups spinach, wilted 
    • Sliced almonds, more fresh pea shoots, fresh cilantro leaves, and chopped scallions, as desired

    Directions:
    Bring shallots, ginger, rice, quinoa, oats, and 4 cups water and 4 cups of chicken broth to a boil in a large saucepan, reduce heat, and simmer for about 1½–2 hours, stirring often after the first hour of cooking to prevent sticking. 

    Cook until mixture is thick like porridge and rice is very soft, and beginning to break down. 

    Stir in more water as needed to achieve desired thickness. 

    Discard shallots and ginger and stir in soy sauce; season with salt and pepper. 

    Add pea shoots and cook just until shoots are wilted and tender, about 1 minute.

    Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. 

    Boil exactly 6 minutes, then transfer eggs to a large bowl of ice water; saving hot water for wilting the spinach. 

    Let eggs cool and peel.

    Serve porridge drizzled with oil and topped with soft-boiled eggs, wilted spinach, cucumber, radishes, peanuts, cilantro, and scallions, as desired.

    Note: You can cook the rice and quinoa up to 2 days ahead. Reheat in the microwave before adding soy sauce and remaining ingredients.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

×
×
  • Create New...