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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Milo says….

Keep an open mind – not everyone smells life the same way.

 

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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Milo says….

I think spring is coming – the frisbies are in bloom!

 

White serving bowl containing sorghum caviar and three tortilla chips.

Sorghum Caviar

Here is another recipe from the Nebraska Grain Sorghum Board. I decided to use black-eyed peas instead of black beans to bring good luck for the new year. I also used canned green chilis, but I think it would be better with fresh jalepeños, if you can find them.

In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Some people say this tradition was started during the Civil War when the Union troops wouldn’t eat black-eyed peas because they were considered food for livestock. Others say eating black-eyed peas for good luck is an ancient Jewish tradition dating back to 500 CE or earlier.

No matter how you celebrate, this dish is great for holiday gatherings. I’m thinking about bringing this healthy, gluten-free snack to a Super Bowl party! This recipe makes enough for a pretty large crowd. You can eat it by itself or with tortilla chips.

Ingredients:

  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 2-3 jalapeño peppers, finely chopped (I used a can of Hatch green chilis)
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups cooked whole grain sorghum
  • 1 (15-ounce) can black beans, drain & rinse (I used 2 cans black eyed peas)
  • 1 (11-ounce) can sweet yellow corn, drain & rinse (I used about 2 cups frozen corn, thawed in microwave)
  • 6 Roma tomatoes, diced
  • 1 (16-ounce) bottle gluten-free zesty Italian dressing
  • 1/4 tsp black pepper (optional)
Sorghum caviar ingredients arranged on kitchen counter.

Sorghum Caviar ingredients.

Directions:

Cook the whole grain sorghum and cool. You can find the instructions for cooking the sorghum here.

Cooked whole grain sorghum in a glass measuring cup.

Cook the whole grain sorghum first and let it cool.

Mix all ingredients in a large bowl.

White mixing bowl containing sorghum caviar mixture.

Mix everything together and chill in the refrigerator. The whole grain sorghum will absorb the flavors.

Cover and refrigerate two hours or overnight to marinate. Serve with tortilla chips.

White mixing bowl containing sorghum caviar mixture with Italian dressing bottle beside it.

This recipe makes a big bowl of sorghum caviar.

Recipe developed by Barbara Kliment, Nebraska Grain Sorghum Board.

 

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Milo says….

Happiness is watching the Super Bowl in Maizy’s lap!

 

Finished sorghum salad with lime dressing on a plate ready to eat.

Whole Grain Sorghum Salad with Mango, Black Beans and Avocado

Here is another recipe using whole grain sorghum. I found a new company called Wondergrain that sells whole grain sorghum online, so I decided to give them a try. Their prices seemed very reasonable. I used the pearled sorghum for this recipe, but you could you either one. The whole grain sorghum still has the bran on the outside and is a little chewier. The pearled sorghum is lighter and fluffier, more like white rice.

Two bags of Wondergrain whole grain sorghum.

This is a new brand of whole grain sorghum I’m trying.

I have swiss chard (which I LOVE) growing in my garden, so I used that instead of the cilantro called for in the original recipe.

Fresh picked swiss chard leaves laying on a kitchen towel.

I used swiss chard from my garden instead of cilantro.

The lime juice and the mango in this salad make it very sweet, refreshing and light. You could eat this salad as a meal by itself or as a side dish.

Salad ingredients on counter before chopping them up - garlic, olive oil, bag of sorghum, mango, cucumber, tomatoes, lime, onion, avacado.

Ingredients for this salad, except for the swiss chard and the beans.

Ingredients:

  • 2 cups cooked whole grain sorghum (about 3/4 cup dry)
  • 1 mango, diced
  • 1 cup of canned organic black beans, drained and rinsed
  • 1 cucumber, quartered the long way, then sliced
  • 1 cup organic cherry tomatoes, halved
  • 1/2 cup chopped white onion
  • 1/4 cup fresh swiss chard, chopped
  • 1 avocado, diced

Dressing:

  • juice from 1 lime
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • zest from 1/2 lime
  • salt and pepper, to taste

Instructions:

Bag of Wondergrain whole grain sorghum next to glass measuring cup holding sorghum grains.

I used about 3/4 cup of dry sorghum, which turned out to be about 1/2 cup too much after cooking.

Soak whole grain sorghum 2-3 hours, then cook in 2 cups of water until soft and all water is absorbed – about one hour. After it is cooked, fluff the sorghum grains with a fork and set aside to cool.

While the sorghum grains are cooling, mix the dressing in a small bowl and whisk well to combine. Mix together all of the fruit and vegetables in a large bowl.

All vegetables and fruit chopped up and mixed together in a white bowl

All vegetables and fruit chopped up and mixed together.

Once the whole grain sorghum is cooled, combine with other ingredients in large bowl. Pour the dressing over top the salad, and stir gently to evenly coat. Add salt and pepper to taste.

Sorghum salad with all ingredients mixed together in a white bowl.

Here it is after adding the cooked sorghum and the dressing.

Chill in the refrigerator for 15 minutes or more so the sorghum grains can absorb the dressing a little bit.

Adapted from Tasty Yummies – Sprouted Quinoa Salad with Mango, Black Beans and Avocado

Since I had about 1/2 cup of cooked sorghum left over I decided to try it for breakfast. I warmed it up in the microwave and then added a teaspoon of honey, a few shakes of cinnamon and some raisins and walnuts. It was really good – and filling!

Warmed up leftover sorghum in a bowl with cinnamon, honey, raisins and walnuts.

Warmed up leftover sorghum for breakfast with cinnamon, honey, raisins and walnuts.

 

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Milo says….

I went for a RIDE in the car with Maizy and it was SO FUN! She made the window go down and I put my head out and SNIFFED everything. The wind blew all the GOOD SMELLS right into my nose!