Here is another recipe using whole grain sorghum. I made up the recipe loosely based on the classic chicken, mushroom soup and rice casserole my mom used to make when I was a kid.
I used Wonder Grain’s whole grain sorghum and it turned out pretty darned good! Whole grain sorghum is high in fiber, which is important for people with celiac disease. It is often difficult for those on a gluten-free diet to get enough fiber. Here’s what one USDA report has to say about fiber:
“Dietary fiber is the non-digestible form of carbohydrates and lignin. Dietary fiber that naturally occurs in food helps provide a feeling of fullness, is important in promoting healthy laxation and may reduce the risk of cardiovacular disease, obesity, and type 2 diabetes. For many, the minimum recommended amount of whole grains is 3 ounce-equivilents per day. Children and adults should consume foods naturally hign in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function.”
Whole grain sorghum can be used to provide these important nutritional components.
Have fun experimenting with your own versions of whole grain sorghum casseroles!
- 1½ lbs. chicken breasts or tenders
- 1 cup uncooked whole grain sorghum
- 4 cups water
- 1 can cream of mushroom soup (Health Valley brand is gluten-free)
- 8-10 medium-sized fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 small bell pepper, cut into 1/4-inch wide slices
- salt and pepper
Bring 4 cups of water to boil. Add whole grain sorghum and cook on medium heat until water is mostly absorbed – about one hour.
Place cooked sorghum into casserole dish.
Add mushroom soup, onion, bell pepper and mix into sorghum.
Lay chicken breasts or tenders on top of sorghum. Top with sliced mushrooms.
Sprinkle salt and pepper to taste.
Cook for 1 hour at 350 degrees F.
Cooked chicken and whole grain sorghum are good for dogs, too! At least, it sure does SMELL GOOD!