Ingredients
Scale
For the pilaf:
- ¼ cup diced onion
- 1 teaspoon olive oil
- Kosher salt and black pepper, to taste
- 1 teaspoon minced fresh rosemary, divided
- ½ teaspoon minced orange zest
- ½ cup dry pearled sorghum (such as NuLife Market), farro, or barley
- 1 cup low-sodium broth of choice, or water
- ¼ cup chopped sun-dried tomatoes
- 2 tablespoons chopped walnuts, toasted
For the mushrooms:
- 3 ounces shiitake mushrooms, stemmed and cut into ½-inch-thick slices
- 1 teaspoon olive oil
For the greens:
- 4 cups turnip greens, roughly chopped (4 ounces)
- 1 clove garlic, chopped
For assembly:
- 2–4 over-easy fried eggs
- ½ avocado, thinly sliced
Instructions
- Heat 1 teaspoon olive oil in a medium saucepan over medium heat, then add diced onion and cook until softened, about 3-4 minutes.
- Stir in half the rosemary, orange zest, sorghum, and broth, then bring to a boil.
- Reduce heat to low, cover, and simmer for 40-45 minutes until sorghum is tender and liquid is absorbed.
- Remove from heat and fold in sun-dried tomatoes, toasted walnuts, remaining rosemary, salt, and pepper.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat and add sliced shiitake mushrooms in a single layer.
- Cook mushrooms without stirring for 3-4 minutes until golden brown on one side, then flip and cook another 2 minutes.
- Add chopped turnip greens and garlic to the skillet with mushrooms, tossing until greens wilt, about 2-3 minutes.
- Fry eggs in a separate pan to your desired doneness (over-easy works best for this bowl).
- Divide warm sorghum pilaf between bowls, top with sautéed mushrooms and greens, fried eggs, and sliced avocado.
Notes
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes, shaking occasionally to prevent burning
- Use any leafy greens you prefer, kale, spinach, or Swiss chard all work in place of turnip greens
- For a protein boost, add crumbled feta or goat cheese on top
- Make the pilaf ahead on Sunday and assemble bowls throughout the week
- This recipe serves 2-4 depending on appetite and whether you use 1 or 2 eggs per bowl
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 185 mg