Beets, Grains and Greens Hash (gluten-free)
September 21, 2018
Ingredients Makes 2 servings
| 2 | slices bacon, chopped | 2 |
| 1 cup | chopped onion | 250 mL |
| 11⁄2 cups | hot cooked certified GF whole grains | 375 mL |
| 1 | can (15 oz/425 mL) whole beets, drained and diced | 1 |
| 1⁄2 cup | ready-to-use GF vegetable or chicken broth | 125 mL |
| 6 cups | packed baby spinach leaves | 1.5 L |
| 2 | large eggs, poached (see Tips) | 2 |
Instructions
- In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.
- Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.
- Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.
For the grains, try amaranth, millet, quinoa, rice or sorghum. Information on cooking these grains can be found on pages 8–17.
You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.
To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.
Comments