Skillet Sorghum Pilaf with Mushrooms
Until recently, I had only experimented with sorghum flour in baked goods but I'd never eaten the whole sorghum grain. I was missing out! It looks a little bit like barley (a no-no for us gluten free folk) or a small black eyed pea and is a delicious substitute for rice, quinoa or other cooked grain when boiled.
Ingredients
- 1 cup uncooked sorghum grain
- 3 cups vegetable broth or water
- 2 Tbsp olive oil (or butter)
- 8 oz container of button mushrooms, sliced (about 12-15 mushrooms)
- 3 garlic cloves, minced
- 7-8 green onions, chopped (could also use 1 sweet onion, diced and caramelize for a different flavor)
- 1/4 cup chopped walnuts (pecans, almonds or pine nuts would be good too)
- 1/2 cup grated parmesan, romano or other sharp cheese + more for serving/garnish (1-2 Tbsp per serving)
- salt and pepper to taste
Instructions
For cooking sorghum - stove method
- In a medium pot, bring 3 cups of broth (or water) to a boil (if using water add salt for seasoning). Add sorghum grain, return to a simmer and cook until tender, about 60 minutes. Drain thoroughly.
For cooking sorghum - rice cooker method (this is what I use)
- In the bowl of the rice cooker, combine broth (or water) and sorghum. If using water, add salt for seasoning. Set cooker to rice mode and cook according to manufacturers instructions.
For pilaf
- In a large wok or skillet, heat oil (or butter) over medium heat. Add mushrooms and garlic and cook for 3 minutes. Stir in green onions and walnuts and cook until mushrooms are golden brown.
- Add cooked sorghum to the pan until warmed through, about one minute. Stir in cheese and season with salt and pepper. Divide among serving dishes, garnish with additional cheese and enjoy!