Sorghum Pilaf Recipes

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GREEK SORGHUM BOWL



Greek Sorghum Bowl image

This satisfying Greek Sorghum Bowl combines a quick pilaf made with sorghum, sauteed onions, and pine nuts with Mediterranean veggies and tangy feta. Serve the leftover pilaf alongside roast chicken, grilled salmon or seared tofu, and steamed veggies, for an easy weeknight dinner.

Provided by EA Stewart

Categories     main-dish

Time 10m

Yield 2 servings Sorghum Pilaf

Number Of Ingredients 9

1 1/2 cups cooked whole-grain sorghum
1/2 sweet onion
2 teaspoons olive oil
1/4 cup pine nuts
Salt
1/2 cup cherry or grape tomatoes, sliced in half
1/2 cup cucumbers, chopped into small cubes
1/4 cup feta cheese, crumbled
10 kalamata olives, halved

Steps:

  • For the sorghum pilaf: 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 or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
  • For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

Nutrition Facts : Calories 478 calorie, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 33 milligrams, Sodium 659 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 14 grams

SORGHUM PILAF WITH ROASTED ASPARAGUS



Sorghum Pilaf with Roasted Asparagus image

Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.

Provided by The Sorghum Checkoff

Categories     The Sorghum Checkoff

Time 35m

Yield 2

Number Of Ingredients 13

½ cup whole grain sorghum, uncooked
2 cups water
1 pound asparagus
1 medium shallot
2 teaspoons olive oil
¼ teaspoon salt
⅓ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 tablespoons champagne vinegar
1 teaspoon honey
½ teaspoon black pepper
¼ teaspoon salt

Steps:

  • In a small saucepan, boil 2 cups of water and add 1/2 cup of whole grain sorghum to make 1 1/2 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.
  • Preheat oven to 400 degrees F. Trim ends from the asparagus and cut into 1/2 inch pieces. Cut the shallots into thin slices and place the asparagus and shallots in a roasting pan. Toss with olive oil and salt. Roast for 20 minutes or until the asparagus is cooked and starts to char.
  • Once the asparagus is cooked, toss the sorghum with the asparagus, feta and parsley (use more or less sorghum if needed). Whisk together the dressing ingredients, pour over the sorghum mixture and toss until well combined. Toss and add more salt as desired.
  • Pair with white fish (cook however desired).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 57.5 g, Cholesterol 22.3 mg, Fat 31.9 g, Fiber 5.5 g, Protein 13.4 g, SaturatedFat 7.3 g, Sodium 883 mg, Sugar 9.9 g

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