Author: onewholesomemeal

Ingredients

• Wheat grits/daliya- 1 cup
• Eggs-3
• Onion-one small
• Green chillis-3
• Chopped Coriander- 2 tablespoons
• Mild cheddar cheese- ½ cup
• Mushrooms- ½ cup, sliced
• Red and yellow bell peppers- ½ cup each
• Finely chopped Spring onions(for garnish)- 2 tablespoons
• Salt/Pepper- To taste
• For Béchamel sauce (for 3 cups):
• Butter- 5 tablespoons
• All purpose flour- 4 tablespoons
• Milk (can use low fat but full fat works best)-4 cups
• Salt- 2 teaspoons
• Freshly grated nutmeg- ½ teaspoon

Instructions

1. For the sauce:
2. In a medium saucepan, heat the butter over medium-low heat until melted
3. Add the flour and keep stirring until smooth.
4. Over medium heat, cook until the mixture turns a light, golden yellow color, about 6 to 7 minutes.
5. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
6. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use
7. For the baked dish:
8. Pressure cook the wheat grits with 1.5 cups water and 1 teaspoon salt until soft and set aside
9. Crack the eggs in a bowl, add the chopped onions, green chili, coriander and a pinch of salt and mix with a wire whisk for a minute
10. Preheat the oven to 170 degrees Celsius, transfer the egg mixture into a baking tray, cover it with foil and bake for 15 minutes until set
11. In the meantime sauté the mushrooms in some butter with salt and pepper until soft
12. When the egg layer is ready, evenly spread the wheat grits on top, followed by bell peppers, mushroom, béchamel sauce and cheddar cheese
13. Bake at 170 degrees Celsius for 15 minutes
14. Garnish with spring onions and serve hot

Notes

Ingredients

• Brown and wild rice (cooked as per package instructions; for additional flavor cook in chicken broth)- 1 cup
• Cherry tomatoes- 1 cup
• Medium sized oranges-2 (one for juice(3/4 cup)and the other peeled and kept aside for salad)
• Almond slivers-1/2 cup
• Fresh mint chopped fine-½ cup
• Spring onion chopped fine-½ cup
• Green peas or edamame- ½ cup
• Lime juice- 2 tablespoons
• Olive oil-1 teaspoon
• Salt and pepper-1/4 teaspoon each or to taste

Instructions

1. For the citrus dressing:
2. Combine all wet ingredients (freshly squeezed orange juice,lime juice, olive oil) in a bowl and mix well. Top it with fresh mint leaves, salt and pepper and mix.
3. For the salad:
4. Combine cooled rice and vegetables in a large bowl. Add the dressing and stir to combine. Let the salad sit at room temperature for 15 minutes, top with almond slivers and spring onions and serve.

Notes