Here is a tasty dish using whole grain sorghum in place of rice for risotto. I added chicken breast pieces to this recipe to make it more like a casserole/all-in-one dish. I found that my cooking time for the sorghum was longer than the original recipe, possibly because I live at a higher altitude and things like rice and beans take longer to cook here.
I didn’t have any vanilla beans or paste, so I used vanilla extract. I’m sure it would be even better with real vanilla.
Butternut squash has a very tough skin and is difficult to peal and cut up, so be sure your knife is sharp and you are very careful. Here some good instructions if you have never done it.
- 2 large boneless chicken breasts (optional)
- 2 Tbls olive oil (for cooking chicken, if using)
- 4 cups chicken broth
- 1 lg. vanilla bean or 1 Tbls vanilla paste (I used 1 tsp vanilla extract)
- 3 cups peeled and cubed butternut squash (about 1 medium squash)
- 2 Tbls butter, plus 1 Tbls
- 1/2 cup chopped onion
- 1 1/2 cups uncooked pearled sorghum
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- 1/2 tsp salt
- Pepper, to taste
Cut chicken breasts into bite-sized pieces. Brown chicken in olive oil until cooked through, seasoning with salt and pepper to taste. I used a little onion powder, also. Set the cooked chicken aside in a covered dish to keep it warm.
In a medium saucepan, warm the broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add them, and the bean to broth. (or use vanilla paste.)
Bring to a simmer; reduce heat to low. Add squash, cover and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a side dish. Turn heat on broth to very low and cover to keep warm.
Meanwhile, in a large saucepan or skillet, melt 2 T of butter over medium heat. Add onion; sauté until tender, about 3 minutes. Add the sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes.
Add 1 1/2 cup of broth that was used to cook squash, cover and cook until almost completely absorbed, about 15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more, until sorghum is tender, but still firm to the bite, and creamy, about 20 minutes. (It took mine about 30 minutes to completely absorb liquid and get tender.)
Discard vanilla bean. Turn off heat; gently stir in squash, cheese and remaining butter, salt and pepper.
Transfer to a serving dish and sprinkle with chives or additional Parmesan. Serve immediately.
Makes 6 servings.
Recipe Developed by Barbara Kilment, Executive Director – Nebraska Grain Sorghum Board.
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