I have heard you can substitute whole grain sorghum for rice in recipes, so I decided to give this a test with an old classic recipe. I started with this broccoli rice casserole recipe from Food.com and made it gluten-free by using gluten-free mushroom soup. I also used fresh broccoli and mushrooms. I tried a different brand of whole grain sorghum this time and it seemed to cook up with a softer texture. It was from Nu Life Market.
This recipe turned out really good and made me want to try substituting whole grain sorghum in other rice recipes.
- 1 large head of fresh broccoli cut into bite-sized pieces
- 2 cups cooked whole grain sorghum
- 8 ounces shredded sharp cheddar cheese
- 2 cans Health Valley gluten-free cream of mushroom soup
- 1 medium onion, chopped
- 5 medium white mushrooms, sliced
- 2 tablespoons butter
- Cook sorghum according to directions on package – it takes about 1 hour.
- Cook onion in butter in large skillet until soft.
- Add broccoli and mushrooms and cook just until softened a bit.
- Put sorghum in casserole dish and add mushroom soup, cheese and vegetables; mix thoroughly.
- Bake at 350 (uncovered) for 1 hour.
Makes 6 servings.
To make ahead and freeze: Mix all ingredients together and spoon into two or three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook for one hour. If cooking from frozen state, add ten minutes or so, check for doneness.
Have you tried cooking with whole grain sorghum? I would love to hear how it turned out.
Yesterday Maizy brought me the BEST present – a rawhide bone! I hid it in the couch for a few minutes, but I just HAD to get it again! I even slept with it in my bed last night. Maizy is my VERY BEST FRIEND!