Whole grain sorghu with peas after cheese has been added, ready to eat.

Italian Whole Grain Sorghum with Peas

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.

Ingredients

  • 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

Directions:

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.

Whole grain sorghum in strainer.

I like to soak the sorghum grains for an hour or two before cooking.

Combine sorghum, chicken broth and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Two 8-oz. packages of Pacific low sodium chicken broth.

I like to use this low-sodium chicken broth.

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.

Chopped onions and a kale leave on a cutting board.

Chopped onions and kale.

Whole grain sorghum cooking in a pan on the stove with vegetables and spices added.

After adding the peas, kale, onion and spices, continue cooking until all the liquid is absorbed.

Stir in cheese and serve. Sprinkle a little more of the cheese on top of each serving.

Whole grain sorghu with peas after cheese has been added, ready to eat.

Makes 6 servings.

 

Milo graphic

Milo says….

Being extra NICE to guests goes a long way towards them slipping you a little NIBBLE under the table!

Snoopy and little yellow birds on Thanksgiving.

 

 

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