SPICED APPLE YOGURT SORGHUM BOWL
This delicious combination of sorghum, Greek yogurt and cinnamon-ginger sauteed apple is a nourishing and comforting breakfast for a cold winter's morning.
Provided by EA Stewart
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat the sorghum in a microwave-safe bowl for 1 1/2 minutes. Meanwhile, heat a skillet over medium-high heat and slice the apple (with skin) thinly. Add the coconut oil to the skillet along with the apple slices and cook, stirring, 2 minutes. Sprinkle the brown sugar, cinnamon, ginger and salt over the apples. Stir well, and cook, stirring, for another 2 minutes. Remove from the heat, then top the sorghum with the yogurt and cinnamon-ginger apple slices. Eat warm.
Nutrition Facts : Calories 348 calorie, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 5 milligrams, Sodium 429 milligrams, Carbohydrate 56 grams, Fiber 5 grams, Protein 16 grams
SORGHUM PILAF
This quick and simple sorghum pilaf with sauteed onions and pine nuts pairs deliciously with roast chicken, grilled salmon or seared tofu, along with steamed veggies, for an easy weeknight dinner. There's enough here to save a serving for lunch the next day, or use some of the leftovers to make a Greek Sorghum Bowl.
Provided by EA Stewart
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch the next day, and enjoy the remaining pilaf as a side dish for dinner.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 199 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 7 grams
SORGHUM BUDDHA BOWL
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
- Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.
- Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.
- Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
- Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.
Nutrition Facts : Calories 767.8 calories, Carbohydrate 86 g, Fat 41.3 g, Fiber 14.1 g, Protein 18.5 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 6.1 g
SORGHUM BOWL WITH BLACK BEANS, AMARANTH AND AVOCADO
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it's good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers' markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can't find it.
Provided by Martha Rose Shulman
Categories main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Rinse the black beans, pick them over for stones, and place them in a bowl. Cover with 2 quarts water and soak for 4 hours or longer. Do not drain.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until it is tender, about 5 minutes, and add half the garlic. Cook, stirring, until fragrant, about 1 minute, and add the beans and soaking water. They should be covered by at least an inch of water, preferably 2 inches. Add more water as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Add the epazote and/or half the cilantro. Cover and simmer 1 hour.
- Add salt to taste (2 to 3 teaspoons), the remaining garlic and remaining cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust salt.
- While the beans are simmering, cook the sorghum. Rinse and combine with 3 cups water in a saucepan. Add salt to taste (I use 1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat, cover and simmer 50 minutes, until the grains are tender. Pour off any liquid remaining in the pot (save for stocks if desired) and return the grains to the pot. Cover until ready to use.
- When the beans are ready, stir in the amaranth leaves and simmer for 10 minutes, until the leaves are tender.
- Divide the sorghum among 6 wide or deep bowls. Top with black beans and amaranth. Garnish with sliced or diced avocado and chopped cilantro. If you want some spice, add a little salsa or minced green chili. Sprinkle feta or queso blanco over the top and serve.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 16 grams, Carbohydrate 201 grams, Fat 23 grams, Fiber 29 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 7 grams, TransFat 0 grams
GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES
Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese--and taste how sorghum grain enhances the goodness in every bite.
Provided by The Sorghum Checkoff
Categories The Sorghum Checkoff
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
- Combine all salad ingredients, including cooked sorghum, in a large bowl.
- Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 52 g, Cholesterol 16.7 mg, Fat 30 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 1186.2 mg, Sugar 3.4 g
GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES
Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese--and taste how sorghum grain enhances the goodness in every bite.
Provided by The Sorghum Checkoff
Categories The Sorghum Checkoff
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
- Combine all salad ingredients, including cooked sorghum, in a large bowl.
- Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 52 g, Cholesterol 16.7 mg, Fat 30 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 1186.2 mg, Sugar 3.4 g
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