I soaked my sorghum for two hours before cooking, which made it a little softer and more sticky. I cooked the sorghum for about an hour until all of the broth was absorbed. I think I could have taken 10 minutes off of the cooking time and drained off the excess broth and the texture of the sorghum would have been a bit better.
The chicken broth gives the whole grain sorghum a nice flavor and the almonds give this pilaf a very pleasing crunch. Enjoy this pilaf as a meal by itself or as a side dish.
- 1 cup uncooked pearled sorghum
- 4 cups chicken broth
- 1 ½ Tbsp. olive oil
- 2 cups fresh or frozen corn
- 1 cup carrots, sliced thin
- ½ cup celery, sliced
- ½ cup onion, diced
- 2 cups kale, chopped (optional)
- 1 clove garlic, minced
- ½ cup slivered almonds
- ½ cup Parmesan cheese, shredded or grated
- salt and pepper to taste
Rinse and drain sorghum grains. Bring chicken broth to a boil in a 3-quart saucepan, add sorghum and simmer for 45 to 50 minutes, until tender. Drain off any excess broth and set pan aside.
While the sorghum is cooking, chop the vegetables. Measure out two cups of frozen corn and let it sit out to thaw. I didn’t have slivered almonds so I chopped up some whole almonds in my food processor.
Heat olive oil in a large skillet. Add corn and cook until toasted.
Add onion, garlic, celery and carrots and sauté until onions are translucent, 3 – 5 minutes. Add salt and pepper to season to taste.
Add chopped kale, cover and steam for 2 minutes.
Add almonds, cover and cook for 2-3 more minutes, until nuts begin to toast.
Add cooked sorghum and heat through, adding extra broth if the mixture looks too dry. Add cheese and stir until melted.
Remove pilaf from heat and pour into serving dish or platter. Garnish with additional cheese and almonds, if you like.
I try to go through life with my ears held high and my nose down low so I don’t miss the important things.