quick and easy BY JENNIFER BREWER | PHOTO BY PORNCHAI MITTONGTARE
BREAK OUT OF THE COLD-CEREAL RUT WITH WARM, BELLY-FILLING BREAKFASTS
bowls Breakfast Good Morning Wakame
Serves 2 | Staff Favorite, Veggie prep 20 minutes | cook 5 minutes
Wakame, a sea vegetable, contains loads of energizing minerals, like magnesium, iodine, calcium, and iron. It’s delicious in this savory breakfast. The recipe uses cooked quinoa or brown rice, so make a batch ahead of time to have it ready for the morning.
½ cup (about ¼ ounce) dried shiitake mushrooms ¼ cup wakame
1 cup cooked quinoa or brown rice, warmed ½ medium carrot, thinly sliced or grated 2 green onions, sliced
1 tablespoon rice wine vinegar ½ teaspoon agave nectar or honey 1 tablespoon low-sodium tamari ½ teaspoon grated fresh ginger ½ teaspoon toasted sesame oil 2 eggs, fried or scrambled 2 tablespoons sesame seeds, for garnish
1. In a medium bowl, cover mushrooms and wakame with warm water and soak for 15 minutes. Drain and chop mushrooms and wakame. 2. In a mixing bowl, toss together warm grains, carrot, and green onions. Add mushrooms and wakame. Combine well. 3. In a small bowl, whisk together vinegar, agave or honey, tamari, ginger, and oil. Pour sauce over grains mixture and toss to combine. 4. Divide mixture into bowls; top with an egg and sesame seeds for garnish.
PER SERVING: 250 cal, 6g fat (2g mono, 2g poly, 2g sat), 186mg chol, 13g protein, 33g carb, 5g fiber, 682mg sodium
➻ february 2012 | deliciousliving 25
FOOD STYLING, LIESL MAGGIORE; PROP STYLING, DANI FISHER
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