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.

 

 

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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.

 

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.

Whole grain sorghu with peas after cheese has been added, ready to eat.

Italian Whole Grain Sorghum with Peas

This recipe using whole grain sorghum will make a great side dish for Thanksgiving dinner or a good accompaniment for the leftovers. The chicken broth really gives the sorghum a rich flavor.

Ingredients

  • 3/4 cup uncooked whole grain sorghum
  • 2 cups chicken broth plus 1/4 cup water
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup chopped fresh kale
  • 1 cup shredded Italian cheese blend

Directions:

Soak whole grain sorghum in water for about 2 hours. This helps the sorghum cook to a softer texture. Skip this step if you like it with a crunchier texture. Drain and rinse sorghum grains.

Whole grain sorghum in strainer.

I like to soak the sorghum grains for an hour or two before cooking.

Combine sorghum, chicken broth and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Two 8-oz. packages of Pacific low sodium chicken broth.

I like to use this low-sodium chicken broth.

Stir in onion, garlic, thyme, pepper, peas and kale. Cover and continue cooking for another 15-25 minutes, stirring occasionally, until all liquid is absorbed and sorghum is tender.

Chopped onions and a kale leave on a cutting board.

Chopped onions and kale.

Whole grain sorghum cooking in a pan on the stove with vegetables and spices added.

After adding the peas, kale, onion and spices, continue cooking until all the liquid is absorbed.

Stir in cheese and serve. Sprinkle a little more of the cheese on top of each serving.

Whole grain sorghu with peas after cheese has been added, ready to eat.

Makes 6 servings.

 

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Milo says….

Being extra NICE to guests goes a long way towards them slipping you a little NIBBLE under the table!

Snoopy and little yellow birds on Thanksgiving.