Beets, Grains and Greens Hash Recipe: Naturally Gluten-Free

Gluten-free cooking gives lesser-known grains a chance to shine. Bob’s Red Mill, a familiar name in gluten-free products, brings a diverse array of alternative grains to the pages of its “Everyday Gluten-Free Cookbook.”



From "Bob's Red Mill Everyday Gluten-Free Cookbook"
May 2015

Yield: 2 servings

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.

Ingredients:

• 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)

Instructions:

1. 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 (5mL) fat from skillet.
2. 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.
3. Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.

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.