Whole grain sorghum pilaf with toasted corn in a serving bowl with Parmesan cheese sprinkled on top.

Sorghum Pilaf with Pan-Roasted Corn

Here is another whole grain sorghum recipe developed by Barbara Kliment of the Nebraska Grain Sorghum Board. I added chopped kale to the recipe to give it more color and just because I love kale.

Metal bowl containing chopped up kale.

I added chopped kale to add color to this dish.

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.

Ingredients:

  • 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

Instructions:

Package of chicken broth next to rinsed sorghum grains in a strainer.

The whole grain sorghum absorbs the flavor of the chicken broth.

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.

Cooked whole grain sorghum in a saucepan.

I cooked the sorghum until it absorbed all of the chicken broth (about an hour) and it was a little bit mushy.

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.

Corn and almonds in measuring cups next to bowl of cut of carrots, celery and onions.

Chopped vegetables, almonds and frozen corn.

Heat olive oil in a large skillet. Add corn and cook until toasted.

Corn sautéing in a skillet.

Sauté the corn in a skillet in olive oil until it starts to brown a little.

Add onion, garlic, celery and carrots and sauté until onions are translucent, 3 – 5 minutes. Add salt and pepper to season to taste.

Carrots, onions, celery and garlic added to the sautéed corn in skillet.

The rest of the vegetables are sautéed with the toasted corn.

Add chopped kale, cover and steam for 2 minutes.

Skillet containing vegetables with glass cover on top.

I covered the skillet after adding the chopped kale to let it steam for a few minutes.

Add almonds, cover and cook for 2-3 more minutes, until nuts begin to toast.

Vegetables and almonds mixed together in skillet.

I steamed the kale until it was wilted (about 3 minutes) and then added the almonds.

Add cooked sorghum and heat through, adding extra broth if the mixture looks too dry. Add cheese and stir until melted.

Skillet containing cooked vegetables, whole grain soghum and parmesan cheese.

Cooked sorghum is added to the vegetables, warmed up, and then the Parmesan cheese is added.

Remove pilaf from heat and pour into serving dish or platter. Garnish with additional cheese and almonds, if you like.

Plastic container of grated Parmesan cheese.

You can use shredded or grated Parmesan cheese.

 

 

Milo graphic

Milo says….

I try to go through life with my ears held high and my nose down low so I don’t miss the important things.

 

Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at FlippinDelicious.com.

 

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Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

Sorghum pilaf on a plate with a steak

Whole Grain Sorghum Pilaf

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.

Front of Nu Life Pearled Sorghum Grain bag.

Nu Life Pearled Sorghum has Nu packaging!

Ingredients:

  • 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
Chopped carrots, celery and onion in glass measuring cups.

Chopped carrots, celery and onions.

Instructions:

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.

Cooked whole grain sorghum in pan.

Sorghum cooked in the pan.

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.

Chopped carrots, celery and onion sautéing in a frying pan.

Sauté carrots, celery and onions in olive oil.

Add onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast.

Sautéed vegetables with cherry tomatoes and almond slivers added.

Add tomatoes and slivered almonds.

Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter.

Sorghum pilaf in frying pan.

Whole grain sorghum added to the vegetables and cooked until heated through.

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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Milo says….

SMILE and the world smiles with you…slobber and they’ll put you OUTSIDE.

White bowl with some carrot curry sorghum salad in it.

Curry Carrot Salad with Whole Grain Sorghum

Here is another salad recipe that contains whole grain sorghum. I found the recipe at Mother Earth Living, and I changed it up a little to use ingredients I had on hand. I used apples instead of raisins, a small, whole white onion instead of green onion and I used the whole can of coconut milk, which was about 1½ cups. It turned out very good and I think it could be served cold or hot.

Ingredients:

  • 1 cup whole grain sorghum
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 can (13.5 oz) coconut milk
  • 3 tablespoons rice vinegar
  • 2 tablespoons curry powder
  • 1/2 teaspoon chili powder
  • 2 cups shredded carrots
  • 1 small apple, cut into bite-sized pieces
  • 1 small onion, chopped

Directions:

  1. Cook sorghum with the 3 cups of water and salt until tender and water is absorbed, about 1 hour.
  2. To make the dressing, combine coconut milk, rice vinegar, curry powder and chili powder in a large bowl. Place sorghum, carrots, apples and chopped onion in the bowl with the dressing and toss to combine.
  3. Serve chilled or at room temperature. Makes 4-6 servings.

After this sits in the refrigerator overnight the sorghum really soaks up the curry and coconut flavors!

 

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Milo says….

Everything outside is starting to turn GREEN and it makes me want to ROLL in the grass and lay in the sunshine. I LOVE green! Happy Easter everyone!

Yellow easter egg in real grass outside.

 

Close up of Gluten Free Apple Carrot Energy Bar with Sorghum on a plate.

Carrot Apple Energy Bars

These bars are great for breakfast with coffee! The recipe makes quite a bit, so I put a few of them in the freezer for later.

Ingredients:

  • 1¼ cup sorghum flour
  • 1/2 cup amaranth flour (I didn’t have amaranth so I substituted more sorghum flour)
  • 1/3 cup rice bran (I didn’t have rice bran, so I used almond flour)
  • 1/4 cup ground flaxseed
  • 1/2 cup non-fat (skim) milk powder – omit for dairy free. (Check label for allergens – I left this out.)
  • 1½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 cup unsweetened applesauce (Check label for allergens)
  • 1/3 cup packed brown sugar
  • 1½ cups grated carrots
  • 3/4 cup dried fruit mix (see tips below – I used raisins, papaya and cherries)
  • 1/2 cup chopped walnuts (omit for nut free)
  • I also added about 1/8 cup of coconut, just because I like it.

Directions:

Line a 13 x 9-inch baking pan with foil and grease lightly. (I used a greased glass baking dish and it worked just fine.)

In a large bowl or plastic bag, combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined.

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon the batter into the prepared pan; spread to edges with a moist rubber spatula and allow to stand for 30 minutes.

Uncooked dough in baking dish.

Here is the uncooked dough ready to go into oven.

Bake in a preheated 325 degree F oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.

Apple Carrot Energy Bars fresh out of the oven still in the baking dish.

Apple Carrot Energy Bars fresh out of the oven.

Let cool in pan on a cooling rack and cut into bars.

Apple Carrot Energy Bars with Sorghum, cut up and placed on a plate, ready to eat.

Apple Carrot Energy Bars with Sorghum

Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month.

Tips:

  • For the dried fruit mix, we used 1/4 cup dried cranberries, 1/4 cup raisins, 2 tbsp. chopped dried mangoes, 1 tbsp. dried blueberries and 1 tbsp. chopped dried apricots.
  • Try substituting grated zucchini for all or half of the carrots.
  • Substitute cardamom for the cinnamon.

From: The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt, Robert Rose Inc. Publisher, 2005;

I found this recipe at BeFreeForMe.com. Be Free For Me offers those diagnosed with celiac disease, as well as others with an intolerance or allergy to gluten, nut, dairy, fish and soy, find coupons, support, recipes, reviews, articles and savings to effectively manage their allergies and save money in the process. Sign up for free at: www.BeFreeForMe.com.

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Milo says….

There was a CAT in my backyard and I nearly got it! I sniffed a LOT until Maizy made me come in the house. Then I ate ALL the food in my bowl so no cats could get it. Nasty cats!