Finished sorghum chicken casserole in a bowl.

Cheesy Sorghum Chicken Casserole

Here is another recipe using whole grain sorghum. The green chilies and red pepper flakes give it just a little bit of spicy kick that is absorbed by the whole grain sorghum. I got the idea for the recipe here, but I changed it up a bit.

Here’s a fun little video about whole grain sorghum from Bob’s Red Mill.

I soaked the sorghum for several hours, then cooked it ahead of time in vegetable broth, just like in my pea salad recipe. I hope you enjoy this healthy, spicy recipe!

Ingredients

  • 6 strips of bacon, fried and crumbled into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, chopped
  • 1 clove of garlic, minced
  • 3 green onions, chopped
  • 1 large tomato, chopped
  • 1 8oz. can tomato sauce
  • dash of red pepper flakes
  • salt & pepper
  • 2 cups cooked & shredded chicken breast
  • 2 cups cooked whole grain sorghum
  • 1 red bell pepper, chopped
  • 1 small can of Hatch diced green chilies
  • 1/2 cup kale, chopped
  • 2 cups grated sharp cheddar cheese, divided

Instructions

Cook the whole grain sorghum ahead of time (instructions here).

Whole grain sorghum in a 2-cup glass measuring cup.

I cooked the whole grain sorghum ahead of time in vegetable broth.

Preheat oven to 375 degrees F and spray a 7 × 9 baking dish with no-stick olive oil spray.

Chopped red bell pepper and green onions on a cutting board with other ingredients lined up behind.

While the whole grain sorghum was cooking, I chopped up the vegetables.

Fry the bacon and set aside to cool. Remove some of the bacon grease and cook the chicken breast in the same pan until cooked through. Cut chicken into bite-sized pieces.

Chopped up cooked chicken breast on a cutting board.

After frying the bacon, I cooked the chicken breast in the same frying pan and then chopped it up into bite-sized bits.

In the same skillet, over medium-high heat, add olive oil, garlic and white and green onions. Sauté for 2-3 minutes.

Chopped onions and garlic in a frying pan with olive oil.

After cooking the bacon and chicken, I used the same pan to sauté the onion and garlic.

Add chopped tomato, tomato sauce, red pepper flakes and salt & pepper. Stir and simmer for 5-7 minutes.

Tomatoes, sauce, onions, peppers and garlic in a frying pan.

The tomatoes and tomato sauce are added to the sautéed onion and garlic, plus a couple of shakes of red pepper flakes.

Meanwhile, combine sorghum, chicken, crumbled bacon, red bell pepper, green chilies, kale and 1 cup of the cheddar cheese in a large bowl. Season with salt & pepper to taste.

Chicken mixed with vegetables and sorghum in a large bowl.

Chicken, bell pepper, green chilies, kale and cooked whole grain sorghum, plus 1 cup of shredded cheese.

Add tomato sauce mixture to the bowl and toss to combine.

Pour mixture to the baking dish.

Casserole dish containing all ingredients mixed together.

After combining all the ingredients, adding more shredded cheese on top is all that is left.

Top with remaining cheddar cheese and cover with foil.

Bake for 15 minutes. Remove foil and bake for another 10 minutes.

Remove from oven and garnish with additional green onions, if you like.

Sorghum chicken casserole in a bowl, melted cheese on top.

Finished casserole ready to taste.

 

Makes 4-6 servings.

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Slice of gluten-free rosemary focaccia on a plate, golden brown on top with melted Parmesan cheese.

Gluten-Free Rosemary Focaccia

Here’s another recipe from Gluten-Free Quick & Easy. I had some of Carol’s Yeast Bread Mix left over from the dinner rolls I made a couple of weeks ago, so I decided to try another yeast bread recipe.

Focaccia is a type of flatbread, almost like a thick pizza crust. I topped this one with Parmesan cheese and rosemary, but you can try any seasonings and/or any cheese you like.

This is a very flavorful bread and is good dipped in olive oil. It can be sliced in half for sandwiches or used for a thick-crust pizza.

Bread Ingredients:

  • 1 tablespoon active dry yeast
  • 2 cups Carol’s Yeast Bread Mix
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2/3 cup warm (110 degrees F) 1% milk (cow’s, rice, soy, potato or nut – I used almond)
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar

Topping:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher or coarse sea salt, or to taste
  • 2 tablespoons grated Parmesan cheese

Instructions:

Combine all the bread ingredients in a food processor (I used a large spoon and it worked just fine.) Process the ingredients until they are thoroughly blended. The dough will be soft and sticky.

Gluten-free focaccia dough in white mixing bowl with spoon.

The dough was very soft and sticky.

Transfer the dough to a 7 x 11-inch nonstick cake pan that is generously greased with olive oil. Using a wet spatula, spread the dough evenly in the pan.

Gluten-free focaccia dough spread out in the bottom of a non-stick cake pan.

The dough covered the bottom of the cake pan and was about 1/2-inch thick.

Cover the dough loosely with foil and let it rise in a warm place (75 to 80 degrees F) 45 to 50 minutes, or until the dough is about ½ inch below the top of the pan. The dough will rise further during baking.

Rosemary focaccia dough in baking pan, puffed up about 1.5 inches.

My dough didn’t rise very much – I think it wasn’t warm enough in my kitchen.

Preheat the oven to 375 degrees F. For the topping, drizzle the oil over the dough and tilt the pan to distribute evenly. Sprinkle evenly with the rosemary and salt.

Bake 30 to 35 minutes, or until the crust is golden brown and clicks when tapped with a spoon. Cover the bread with foil if the top browns too quickly. Remove from the oven and immediately sprinkle with the Parmesan cheese. Let cool in the pan 10 minutes, then cut into 10 slices. Serve warm or at room temperature.

Baked rosemary focaccia in baking pan covered with grated Parmesan cheese.

I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. I used more than two tablespoons of cheese, I think.

 

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Gluten-free pea salad with whole grain sorghum on a plate with bbq ribs.

Gluten-free Sorghum Pea Salad

The weather is getting warmer and it’s time to start thinking about good picnic salads. For this recipe, I took a traditional pea salad and added whole grain sorghum – and bacon, of course! I also added tomatoes to make it more colorful. This was so good I could have eaten it for the whole meal! I hope you enjoy it, too.

Cooking whole grain sorghum:

  • 1 cup dry whole grain sorghum
  • 1 cup water
  • 1 cup vegetable broth

Soak whole grain sorghum in water for 3-4 hours. Drain and rinse.

Uncooked whole grain sorghum covered with water in a metal bowl.

I soaked the sorghum grains for about 4 hours so they would cook faster and be more tender.

Place soaked sorghum, water and vegetable broth in sauce pan.

8 oz package of Pacific organic vegetable stock.

I cooked the whole grain sorghum in vegetable stock to give it a richer flavor.

Bring to boil, reduce heat and simmer 45 minutes, until sorghum is tender and all liquid is absorbed.

Yields 4 cups of cooked sorghum.

Cooked whole grain sorghum in a white bowl.

Cooked sorghum ready to add to salad mixture.

Ingredients for salad:

  • 2 cups cooked whole grain sorghum
  • 1 10-oz package frozen sweet green peas
  • 6 slices bacon, fried and crumbled into bits
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 hard boiled eggs, chopped
  • 1 cup sharp cheddar cheese, cubed
  • 2 cups grape tomatoes, each cut in half
  • 1 cup mayonnaise
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

Soak and cook whole grain sorghum according to directions above. While sorghum is cooking, fry the bacon, cook peas and boil the eggs.

Package of frozen Cascadian Farm organic sweet peas.

The frozen peas are cooked and set aside to cool.

Cooked bacon and chopped up hard boiled eggs on a cutting board with cup of mayonnaise sitting behind.

Bacon and chopped up hard boiled eggs.

Set everything aside to cool and cut up vegetables and cheese.

Chopped onion and celery in a metal bowl.

Chopped onion and celery

Plastic measuring cup containing cubed cheddar cheese.

I like sharp cheddar cheese, but you can use any cheese that you like.

Two-cup glass measuring cup filled to brim with grape tomato halves.

Grape tomatoes sliced in half.

Chop up cooled eggs into bite-sized bits. Combine all ingredients in a large bowl.

Cooked peas added to whole grain sorghum in a white mixing bowl.

Cooked peas added to whole grain sorghum.

Pea salad mixture with tomatoes added.

All ingredients combined, except mayonnaise.

Front of jar of Hellmann's mayonnaise.

This mayo has always been gluten-free and is great in pea salad.

Finished pea salad with mayonnaise added.

Finished salad with mayonnaise added.

Cover and place in refrigerator for at least 1 hour. Serve cold. Makes 6-8 servings.

 

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