Ingredients

• 2 cups Water
• 1/2 cup Bulgur
• 1/2 cup Hulled Millet
• 1 Tbsp Olive Oil
• 2 cups Cherry Tomatoes
• 1/2 cup Mushrooms, sliced
• 3 cups Kale, chopped
• 2 Eggs, cooked to your liking
• 1 Avocado, halved
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 Tbsp Tamari or Soy Sauce

Instructions

1. Bring 2 cups of water to a boil in a pot. Add bulgur and millet and return to a boil. Cover pot, reduce heat to a simmer and cook for 15-20 minutes. Drain excess water and set aside.
2. Add olive oil to a large non-stick skillet over medium heat. Add cherry tomatoes and sauté for 5 minutes, or until tomatoes are shiny and lightly blistered. Add mushrooms and sauté for 5 minutes. Add kale, sea salt, black pepper and tamari or soy sauce. Sauté for 5-7 minutes, or until kale is wilted and tender.
3. Divide cooked grains between two large bowls and top with sautéed kale, egg, sautéed mushrooms, sautéed cherry tomatoes and avocado. Enjoy!