1 tablespoons olive oil
â…“ 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
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.