Yield: 12 servings
Ingredients:
9 cups cooked Oatmeal Porridge, recipe follows
3 cups fresh mango, small-medium dice
12 each poached eggs
¼ cup pork sung
¾ cup green onion, cut small, green only
4 each Fresno chili, very thin slices (about 36 slices)
¾ cup Ginger Turmeric Granola, recipe follows
Procedure:
- Assembly, per serving: Spoon ¾ cup hot Oatmeal Porridge into a bowl. Top with 1 poached egg, 3 Tbsp diced mango, 1 tsp pork sung, ½ tsp green onion, 3 slices Fresno chili, and 1 Tbsp Ginger Turmeric Granola.
For Oatmeal Porridge:
Yield: 9 cups
Ingredients:
3 cups old fashioned rolled oats
10 cups low-sodium vegetable broth
2 Tbsp reduced-sodium soy sauce
2 cups, white mushrooms, thin slice
2 Tbsp lime juice
Procedure:
- Add the oats, broth, and soy sauce to a saucepan over high heat. Bring to a boil, then reduce to a simmer until the oatmeal is tender, about 10 minutes. Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated (about 4 minutes). Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
For Ginger Turmeric Granola:
Yield: 5 cups
Ingredients:
2-½ cups finely shredded unsweetened coconut
1-¼ cups raw pumpkin seeds
1 cup raw sunflower seeds
¼ cup coconut oil, melted
½ Tbsp pure vanilla extract
1-2 Tbsp honey
Sea salt to taste
1 Tbsp ground cinnamon
½ tsp ground ginger
¼ tsp + pinch ground turmeric
Procedure:
- Preheat oven to 325 degrees F. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet. In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices. Pour oil and spice mixture over the coconut and seeds. Stir well to coat.Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark! Cool completely and store in air tight container.
Recipe courtesy of National Mango Board
