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

 

Milo graphic

Milo says….

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

Baked breadstick on small plate broken in half so you can see the inside.

Gluten-Free Italian Breadsticks

I made these breadsticks last weekend to go with an Italian chicken soup that I love to make in the summer when I have fresh eggplant, tomatoes and bell peppers from my garden.

The original recipe called for 1 1/3 cups of rice flour, so I split that into equal amounts of rice and sorghum flour. This makes a breadstick that is slightly heavier in texture, but more flavorful and nutritious, in my opinion.

I decided to sprinkle them with dried rosemary instead of parsley – I love the flavor of rosemary in bread!

These breadsticks are best served warm right out of the oven, but I found the leftover breadstick was still pretty good warmed up in the toaster oven two days later.

Ingredients

  • 2 tablespoons gluten-free dry active yeast
  • 2/3 cup brown rice flour
  • 2/3 cup sorghum flour
  • 1 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons Italian herb seasoning – (I used 1 tsp. basil, 1 tsp. oregano)
  • 1 teaspoon salt
  • 1 teaspoon cane sugar
  • 1⅓ cup almond milk
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • 2-3 tablespoons melted butter
  • 1/4 teaspoon granulated garlic powder
  • 1/2 teaspoon dried rosemary

Instructions

Preheat oven to 425°F.

Combine yeast and other dry ingredients, in a mixing bowl.

Brown mixing bowl with flour and other dry ingredients mixed up in it.

Dry ingredients mixed.

Add olive oil and vinegar to milk and stir together. Slowly add milk mixture to dry ingredients and stir until a thick dough is formed. I mixed this by hand and it worked ok, but you can use a mixer if you prefer. The dough will be very sticky.

Dough mixed up into a ball in brown bowl.

Wet ingredients added to make a thick dough.

Spray baking sheet with cooking spray (I use olive oil spray.)

Coat hands with small amount of olive oil and divide the dough up into 6 equal portions. Putting oil on your hands will make the sticky dough manageable. You can also use plastic bags over your hands or latex gloves, if it is easier and less messy.

Six breadsticks uncooked in baking pan.

I put a small amount of olive oil on my hands before making each breadstick to handle and form the dough more easily.

Form each portion into a long breadstick that is uniform from end to end, coating hands with small amount of olive oil between each one. They will bake more uniformly if they are of even size and proportion.

Place each formed breadstick on the greased baking sheet. I wasn’t ready to bake the breadsticks right away, so I let them sit covered with a towel for about 40 minutes and they puffed up a little. You can cook them right away, though, if you want to.

Breadsticks in baking pan, dough has risen slightly so they are a little larger.

The dough has puffed up a little after waiting about 40 minutes.

Combine the melted butter and garlic powder in a small bowl. Brush butter mixture on top of each breadstick.

Uncooked bread sticks in baking pan with butter on top.

I brushed melted butter on each breadstick.

Sprinkle bread sticks with rosemary.

Uncooked breadsticks in baking pan with rosemary sprinkled across tops.

I sprinkled crushed rosemary on top of the buttered dough.

Bake for 15 minutes or until nicely browned. Brush breadsticks with remaining butter mixture.

Baked breadsticks in baking pan glistening with butter.

After I took them out of the oven, I brushed them with the rest of the melted garlic butter.

One cooked breadstick on a small plate.

Each breadstick was about 6 – 7 inches long.

 

Adapted from Megan’s Italian Garlic Breadstick recipe at TheGlutenFreeVegan.com.

 

Milo graphic

Milo says….

When I take Maizy for a walk, she always puts a leash on me first. I think she’s afraid she’ll get LOST if she gets away from me. I can ALWAYS smell the way back home, especially when it smells like breadsticks!