This recipe using whole grain sorghum will make a great side dish for Thanksgiving dinner or a good accompaniment for the leftovers. The chicken broth really gives the sorghum a rich flavor.
- 3/4 cup uncooked whole grain sorghum
- 2 cups chicken broth plus 1/4 cup water
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup chopped fresh kale
- 1 cup shredded Italian cheese blend
Soak whole grain sorghum in water for about 2 hours. This helps the sorghum cook to a softer texture. Skip this step if you like it with a crunchier texture. Drain and rinse sorghum grains.
Combine sorghum, chicken broth and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.
Stir in onion, garlic, thyme, pepper, peas and kale. Cover and continue cooking for another 15-25 minutes, stirring occasionally, until all liquid is absorbed and sorghum is tender.
Stir in cheese and serve. Sprinkle a little more of the cheese on top of each serving.
Makes 6 servings.
Being extra NICE to guests goes a long way towards them slipping you a little NIBBLE under the table!