- 2 slices bacon, chopped
- 1 cup chopped onion
- 1-1/2 cups hot cooked certified GF whole grains
- 1 can whole beets, drained and diced
- 1/2 cup ready-to-use GF vegetable or chicken broth
- 6 cups packed baby spinach leaves
- 2 large eggs, poached (see Tips)
Tips:For the grains, try amaranth, millet, quinoa, rice or sorghum. You can replace the canned beets with 1-1⁄2 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 1-1⁄2 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.
More from Bob’s Red Mill Everyday Gluten-Free Cookbook:• Gluten-Free Quinoa Risotto with Bacon and Peas Recipe
• Gluten-Free Olive Oil Cake Recipe with Cherries and Dark Chocolate Chunks
Reprinted with permission from Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V. Saulsbury and published by Robert Rose, 2015. Buy this book from our store: Bob’s Red Mill Everyday Gluten-Free Cookbook.
Bob’s Red Mill Everyday Gluten-Free Cookbook (Robert Rose, 2015), showcases the breadth, ease and versatility of naturally gluten-free grains and flours, such as amaranth, sorghum, teff, chia, buckwheat, millet and more. Discover the bounty of these nutrient-dense ancient grains and learn how to turn them into delicious everyday entrees, side dishes and treats.
You can purchase this book from the MOTHER EARTH NEWS store: Bob’s Red Mill Everyday Gluten-Free Cookbook
Beets, Grains and Greens Hash Recipe: Naturally Gluten-Free
Who says hash needs potatoes? No one who eats this dish will. The fresh spinach and nutty grains balance the earthy sweetness of the beets.