1 cup uncooked pearled sorghum
4 cups chicken broth
1 1/2 Tbsp olive oil
2 cups fresh or frozen corn
1 cup carrots, sliced thin
1/2 cup celery, sliced
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup slivered almonds
1/2 cup Parmesan Cheese, shredded
Salt and freshly cracked pepper, to taste
Rinse and drain sorghum kernels. In heavy 3-quart saucepan, bring sorghum and broth to a boil over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until grain is tender. Drain excess liquid; set aside.
In medium skillet, heat olive oil over med-high heat. Add corn; sauté until toasted ( m ay use char-grilled corn cut off the cob ) . Add carrots, celery, onion, and garlic; sauté 3-5 minutes until tender crisp. Add almonds; cook for 2-3 minutes until nuts begin to toast. Add cooked sorghum and seasonings; heat through well. Add extra broth if it looks like it ’ s getting too dry. Stir in cheese, blending until melted.
Remove from heat. Transfer to casserole dish or large platter. Garnish with additional shredded cheese and toasted almonds. Serve hot.