Sorghum Pilaf

Sorghum Pilaf

A pilaf is a dish made by simmering rice or another grain in broth and adding spices and other ingredients such as vegetables or meat. Using this method to prepare whole grains results in a firm grain. Tailor this recipe to your preferences (or whatever is in your fridge and pantry) by amping up the flavor with spices and herbs. Use a low-sodium vegetable broth (or any other broth) and season with salt to taste. 

Serves 6

Rinse 1 cup whole grain sorghum. Bring 3 cups low-sodium vegetable broth to a boil and add sorghum. Return to a boil and then reduce heat to medium-high. Cook until tender for about 60 minutes. While the sorghum is cooking, heat 1 Tb olive oil in a deep skillet and sauté 1 chopped yellow onion until translucent. Add 3 cloves minced garlic and cook until fragrant. Slice 6 large peeled carrots and 2 cups green beans (or haricot verts) on a bias. Add carrots, green beans and an additional 1 Tb olive oil to the skillet. Season with spices (optional). Cover the skillet and sauté carrots and green beans until they are tender. Add cooked sorghum. Stir in chopped fresh herbs (optional). Season with salt to taste.

Pro tip: try popping whole grain sorghum with oil on the stovetop for a crunchy snack!