Tuesday, July 29, 2014

How to make Whole Grain Sorghum ~ Gluten Free ~Sorghum Pilaf

How to make Whole Grain Sorghum ~ Gluten Free

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How to make Whole Grain Sorghum ~ Gluten Free:

In a small colander rinse:
1 Cup Bob's Red Mill Whole Grain Sorghum and drain

In a medium pot add:
3 Cups Chicken Stock (Beef Stock or Water) Gluten Free
Add the Sorghum and Stir.

Bring to a boil, cover, reduce Heat to a medium Simmer.
Simmer until Tender. About 1 Hour.
If the Sorghum is still hard  and the Stock has been absorbed add a little more Chicken Stock and continue cooking until tender.
After 1 Hour, I removed the cover and turned up the heat a little bit to help absorb some of the Stock and also to make the Sorghum Tender,,, it will be a Chewy ~ Tender consistency.
If there is excess Stock drain the Sorghum in a Colander.

You can serve it as is or continue with my Recipe.

Sorghum Pilaf:

In  a large Pot add:
2-3 TBL Extra Virgin Olive Oil.. heat it up.
Add to your taste:
Chopped Onion
Chopped Mushrooms
Chopped Celery
When the vegetables are done add
Garlic to taste.. cook for 1 minute.

Add the Sorghum to the Large pan and mix.
Add Parmesan Cheese to Taste
And Parsley


Whole Grain Sorghum:

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