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Recipe posted by:

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    recipe_ingredients)){ ?>

    1/2 cup whole grain sorghum, uncooked
    1 quart plus 3 cups low sodium chicken broth, divided
    1 Tablespoon Extra Virgin olive oil
    2 large cloves garlic, finely chopped, not minced
    1 small-medium onion, chopped
    1/4 teaspoon Kosher salt
    1/4 teaspoon black pepper
    12 ounces kale, chopped into 1-2 inch pieces with thick stems removed
    1 teaspoon Sriracha or hot sauce
    2 (15 ounce) cans white cannellini or white kidney beans, rinsed and drained
    1 (14.5 ounce) can diced tomatoes in juice
    Pecorino Romano cheese for topping

    recipe_instructions)){ ?>
    1. Bring 3 cups of broth to a boil, add 1/2cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that’s fine).Meanwhile, heat a large saucepan with lid over medium/medium-high heat.
    2. Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.
    3. Add kale and Sriracha, cook until wilted, about 4 minutes.
    4. Take ½ cup of white beans and either blend in a blender/small food processer, or mash well with the back of a spoon or fork.
    5. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
    6. Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
    7. Top with grated Pecorino-Romano or parmesan cheese (approximately 1 teaspoon per bowl) and serve.
    recipe_notes)){ ?>

    Makes approximately 10 cups: Per 1 cup serving: 175 calories, 2g fat, .7g sat fat, 1mg cholesterol, 286mg sodium, 30g carbohydrate, 9g fiber, 2g sugar, 10g protein

    Tips:

    This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12.

    You may also add more sorghum for a heartier meal. Simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup.

    You may double the serving size for a gluten free meal that’s packed with protein and fiber.

    Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha or hot sauce. If you like foods very mild, start with less, you can always add more.

    For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.



    recipe_ingredients)){ ?>

    Ingredients

    1/2 cup whole grain sorghum, uncooked
    1 quart plus 3 cups low sodium chicken broth, divided
    1 Tablespoon Extra Virgin olive oil
    2 large cloves garlic, finely chopped, not minced
    1 small-medium onion, chopped
    1/4 teaspoon Kosher salt
    1/4 teaspoon black pepper
    12 ounces kale, chopped into 1-2 inch pieces with thick stems removed
    1 teaspoon Sriracha or hot sauce
    2 (15 ounce) cans white cannellini or white kidney beans, rinsed and drained
    1 (14.5 ounce) can diced tomatoes in juice
    Pecorino Romano cheese for topping

    recipe_instructions)){ ?>

    Directions

    1. Bring 3 cups of broth to a boil, add 1/2cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that’s fine).Meanwhile, heat a large saucepan with lid over medium/medium-high heat.
    2. Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.
    3. Add kale and Sriracha, cook until wilted, about 4 minutes.
    4. Take ½ cup of white beans and either blend in a blender/small food processer, or mash well with the back of a spoon or fork.
    5. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
    6. Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
    7. Top with grated Pecorino-Romano or parmesan cheese (approximately 1 teaspoon per bowl) and serve.
    recipe_notes)){ ?>

    Notes

    Makes approximately 10 cups: Per 1 cup serving: 175 calories, 2g fat, .7g sat fat, 1mg cholesterol, 286mg sodium, 30g carbohydrate, 9g fiber, 2g sugar, 10g protein

    Tips:

    This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12.

    You may also add more sorghum for a heartier meal. Simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup.

    You may double the serving size for a gluten free meal that’s packed with protein and fiber.

    Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha or hot sauce. If you like foods very mild, start with less, you can always add more.

    For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.

    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!

    Learn More

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    Want to get the latest recipes and information about serving sorghum to your friends and family? Sign up for our newsletter and let us inspire you with new healthy recipes and interesting ways to serve and enjoy sorghum!

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