Whole grain sorghum is an especially versatile ingredient in gluten-free cooking. It can be used in place of couscous, bulgur or pearled barley. Nutritionally, sorghum contains more protein than typical wheat substitutes such as rice. It is rich in antioxidants, which makes it a safe, delicious, and healthy choice for a gluten-free diet. You can find more information about sorghum and additional recipes in this Sorghum Handbook.
I purchased this whole grain sorghum online from Nu Life Market. The instructions for cooking the sorghum in this recipe are a little different from my previous recipes, but worked really well. Toasting the grains in olive oil before cooking gives the sorghum a nutty flavor I really like and complements the garlic and onions.
- 1 cup uncooked sorghum grain
- 2 1/2 Tbls olive oil
- 3 to 4 cups chicken broth
- 1 cup carrots, thinly sliced
- 1/2 cup celery, sliced
- 1 clove garlic, minced
- 3 green onions, sliced (I used 1/2 cup chopped white onion)
- 1/3 cup pine nuts or slivered almonds, toasted (I used almonds)
- 1 1/2 cups cherry tomatoes, halved
- Salt to taste
- Dash freshly cracked pepper
Rinse sorghum kernels and drain thoroughly. In a heavy 3-quart saucepan over medium-low heat, combine sorghum and 1 Tbls olive oil. Stirring constantly, gently toast sorghum in oil for 2-3 minutes or until lightly browned. Add chicken broth. Bring to a boil and reduce heat. Cover and simmer for 45 to 50 minutes or until broth is absorbed and grain is tender. Drain excess liquid, if necessary and set aside.
In a large skillet, heat 1 1/2 Tbls olive oil over med-high heat. Add carrots, celery, and garlic and sauté for 3 to 5 minutes until tender crisp.
Add onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast.
Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter.
Garnish with sprigs of parsley and additional toasted nuts. Serve hot. Serves 6 (1/2 cup portions).
Recipe Developed by: Barbara Kliment, Executive DirectorNebraska Grain Sorghum Board
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