Seasonal Recipe: Any-grain Scrambled with Eggs and Salami

Any-grain Scrambled with Eggs and Salami

This recipe comes from Lorna Sass, author of Whole Grains Every Day Every Way (Clarkson Potter, 2006) and several other cookbooks.

1 tablespoon olive oil
1 large onion, coarsely chopped
1 clove garlic, minced
1 cup diced salami or other cured sausage
1 cup cooked chewy whole grains
4 large eggs, lightly beaten
1 teaspoon chopped, fresh thyme or 1/4 teaspoon dried
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh flatleaf parsley or basil

Heat the oil in a large skillet. Add the onion and cook over medium-high heat, stirring frequently, until soft and lightly browned, about 8 minutes. Stir in the garlic and salami and cook, stirring frequently, until the salami starts to brown, another few minutes.

If the grains have been refrigerated and are dried out, add 1/4 cup of water and stir in the gRains. Cover the skillet and steam until they absorb the water and become moist, 30 to 60 seconds. If the grains are freshly cooked, simply stir in without adding water.

Stir in the eggs and thyme. Season to taste with salt and pepper. Cook over medium heat, stirring constantly, until the eggs are scrambled, about 2 minutes. Stir in the parsley and serve immediately.

Serves 2