This recipe turned out so amazing! The original recipe called for quinoa, but I used whole grain sorghum instead. I increased the liquid from 2 to 2½ cups and left out the hot pepper sauce because I didn’t have any. I kept everything else the same.
I decided to try soaking the sorghum grains in some water for a few hours before cooking. Soaking seems to help the grains cook faster and soak up the other flavors better. I still had to cook the mixture longer than I would cook it with quinoa – about an hour.
I served this as a side dish to some steaks cooked on the grill and it was perfect! The hot spice is really complimented by the saltiness of the green olives and capers. The leftovers the next day were even better!
- 1 large green, yellow, or red bell pepper, chopped
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 cup sorghum, soaked and rinsed
- 2 1/2 cups vegetable broth
- 2 cans (about 3 cups) cooked kidney beans, drained
- 1 15-ounce can diced tomatoes
- 1/4 – 1/2 cup stuffed Spanish olives, drained
- 1/8 – 1/2 cup capers, drained
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/2 teaspoon chipotle chili pepper
- 3/4 teaspoon allspice
- 1/2 – 1 tablespoon hot pepper sauce
- salt and freshly ground pepper, to taste
- lime, optional
Soak sorghum in just enough water to cover for 2-3 hours. Rinse and drain.
Heat a large, non-stick skillet over medium-high heat. Sauté the peppers, onions, and garlic in a little olive oil just until softened.
Add the whole grain sorghum and toast it for about 4 minutes, stirring constantly, just to dry it out a little.
Add the remaining ingredients, turn the heat to low, cover and cook until the sorghum is tender and the liquid is absorbed, about 1 hour.
Stir well before serving. Add a squeeze of fresh lime juice at the table.
I went in the backyard this morning and DEVIL-bird was in the tree! I barked at it A LOT but it just squawked and LAUGHED at me. Some day I’m going to GET that evil bird!