Savory Spinach Mushroom Sorghum Bowl (Printable Version)
A nourishing bowl of sorghum, sautéed mushrooms, tender spinach and a runny egg, topped with feta or avocado.
# Ingredient List:
→ Grains
01 - 1 cup cooked sorghum (from 1/3 cup dry sorghum)
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cremini mushrooms, sliced
04 - 1 small shallot, finely chopped
05 - 1 clove garlic, minced
→ Dairy & Eggs
06 - 2 large eggs
→ Seasonings & Oils
07 - 2 tablespoons extra virgin olive oil
08 - 1/4 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika (optional)
11 - 1 tablespoon fresh flat-leaf parsley, chopped (for garnish)
→ Optional Toppings
12 - 2 tablespoons crumbled feta cheese
13 - 1/2 avocado, sliced
14 - Chili flakes, to taste
# How to Make It:
01 - Combine 1/3 cup dry sorghum with 1 cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for approximately 40 minutes until grains are tender. Drain any excess liquid and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 1 to 2 minutes, stirring occasionally, until softened and translucent.
03 - Add the sliced cremini mushrooms to the skillet and cook for 5 to 6 minutes, stirring occasionally, until deeply browned and tender. Stir in the minced garlic and continue cooking for an additional minute until fragrant.
04 - Add the chopped spinach to the skillet and toss gently until just wilted, about 1 minute. Season with kosher salt, freshly ground black pepper, and smoked paprika. Remove from heat and keep warm.
05 - Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, sunny-side up recommended, approximately 2 to 3 minutes.
06 - Divide the cooked sorghum evenly between two serving bowls. Layer each with half of the spinach and mushroom mixture, then top with a fried egg.
07 - Finish with optional toppings such as crumbled feta cheese, sliced avocado, and chili flakes. Sprinkle with fresh chopped parsley and serve immediately.
# Expert Advice:
01 -
- Sorghum is a gluten free ancient grain that keeps you full longer than oats or rice ever could, and its pleasantly chewy texture makes every bite satisfying.
- The whole thing comes together with one pan for the vegetables and a quick egg fry, so cleanup is almost nonexistent.
02 -
- Do not stir the mushrooms constantly, because they need contact with the hot pan to brown properly and stirring every few seconds steams them instead.
- Underseasoning is the most common mistake with grain bowls, so taste the vegetable mixture before assembling and adjust salt if needed.
03 -
- Let the cooked sorghum sit off heat for a few minutes before serving because it firms up slightly and the texture becomes even more pleasant in the bowl.
- A squeeze of lemon juice right before eating brightens every flavor on the plate and makes the dish taste more complete than any extra seasoning could.