Sorghum Vegetable Medley

1 tablespoons olive oil
⅓ cup finely chopped onions
5 garlic cloves minced or garlic press (if small cloves add more)
¼ teaspoon pepper
¼ teaspoon salt
1½ cups mixed frozen vegetables (carrots, corn, peas, lima beans etc)
3 cups chicken broth (substitute with vegetable broth for a vegetarian version)
1 cup Pearled Wondergrain sorghum
1 tablespoon butter or margarine

  1. In a 2-quart size pot, heat olive oil over medium heat. Sauté the onions for approximately 2-3 minutes until translucent
  2. Add garlic and sauté for 30 seconds to a minute (don’t let it burn)
  3. Add salt, pepper, frozen vegetables and sauté for 2-3 minutes. Remove and place in a separate bowl
  4. In the same pot, add the chicken broth. Bring to a boil on high heat
  5. Rinse sorghum
  6. Once the liquid comes to a boil, add sorghum. Mix well and lower heat to medium. Keep covered during the cooking process. When the liquid has reached the level of the grain (after approximately 20 minutes), reduce heat to low, return vegetables to the pot, and stir to combine. Keep covered.
  7. Cook for approximately 15 to 20 more minutes or until the water has completely dried and the grain is puffed up and tender. Taste and adjust salt if needed. For the finishing touch, add the butter and fluff up with a fork without crushing the vegetables.

Tips:

Minimum cooking time: Grain must cook for at least 35 minutes. Due to variation in heating elements of stovetops, be careful not to burn the bottom. For an even softer bite leave on the stove top covered on very low heat for an additional 10 minutes.

Flavor: For meat lovers, sauté smoked ham or sliced sausage with the onion and garlic.

Spicy: For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when bringing water to a boil. Do not puncture or cut the pepper unless you want it very spicy.

Reheat: If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stove top to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.



Ingredients

1 tablespoons olive oil
⅓ cup finely chopped onions
5 garlic cloves minced or garlic press (if small cloves add more)
¼ teaspoon pepper
¼ teaspoon salt
1½ cups mixed frozen vegetables (carrots, corn, peas, lima beans etc)
3 cups chicken broth (substitute with vegetable broth for a vegetarian version)
1 cup Pearled Wondergrain sorghum
1 tablespoon butter or margarine


Directions

  1. In a 2-quart size pot, heat olive oil over medium heat. Sauté the onions for approximately 2-3 minutes until translucent
  2. Add garlic and sauté for 30 seconds to a minute (don’t let it burn)
  3. Add salt, pepper, frozen vegetables and sauté for 2-3 minutes. Remove and place in a separate bowl
  4. In the same pot, add the chicken broth. Bring to a boil on high heat
  5. Rinse sorghum
  6. Once the liquid comes to a boil, add sorghum. Mix well and lower heat to medium. Keep covered during the cooking process. When the liquid has reached the level of the grain (after approximately 20 minutes), reduce heat to low, return vegetables to the pot, and stir to combine. Keep covered.
  7. Cook for approximately 15 to 20 more minutes or until the water has completely dried and the grain is puffed up and tender. Taste and adjust salt if needed. For the finishing touch, add the butter and fluff up with a fork without crushing the vegetables.

Notes

Tips:

Minimum cooking time: Grain must cook for at least 35 minutes. Due to variation in heating elements of stovetops, be careful not to burn the bottom. For an even softer bite leave on the stove top covered on very low heat for an additional 10 minutes.

Flavor: For meat lovers, sauté smoked ham or sliced sausage with the onion and garlic.

Spicy: For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when bringing water to a boil. Do not puncture or cut the pepper unless you want it very spicy.

Reheat: If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stove top to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

View cooking tips

Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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