Easy Slow Cooker Sorghum Recipes
EASY SLOW COOKER STROGANOFF
Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich.
Provided by Starr
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
- Cook for 8 hours on Low.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Serve beef tips and sauce over cooked egg noodles.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 35.8 g, Cholesterol 170.1 mg, Fat 36.1 g, Fiber 1.8 g, Protein 47.8 g, SaturatedFat 16.6 g, Sodium 856.8 mg, Sugar 3.3 g
EASY SLOW-COOKER SORGHUM
Move over, quinoa. There's a "hot" new whole grain in town: sorghum! With its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and nourishing gluten-free grains to experiment with in the kitchen.
Provided by EA Stewart
Categories side-dish
Time 4h5m
Yield 4 cups cooked sorghum
Number Of Ingredients 1
Steps:
- Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.
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Cuisine AmericanCategory Breakfast, Side DishServings 8Calories 82 per serving
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- Stir sorghum, water, cinnamon, and salt together in a 1½ or-2-quart slow cooker. Cover and cook on low until sorghum is soft, about 8 hours. Or cook on high about 4½ -5 hours. Drain any excess liquid.
- Serve with your favorite fruit, nuts, and seeds. Top non-dairy milk. Refrigerate up to 1 week, or freeze up to 6 months. Makes 8 (½ -cup) serving.
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