Sorghum Recipes

 

Breakfast
Sorghum Oven Pancake with Pear

Sorghum Oven Pancake with Pear

Ingredients:

Pears
3 tablespoon unsalted butter
2 large red pears
3 tablespoons honey

Pancake
½ cup Nature’s Earthly Choice Sorghum
½ cup sweet white rice flour
¼ teaspoon fine sea salt
3 large eggs
1 tablespoon honey
1 teaspoon vanilla
1 ¼ cups whole milk

Toppings
Honey for drizzling
Cinnamon for sprinkling
Yogurt as desired for topping

Directions:

  • Preheat oven to 400˚F. Place the butter in a 10 inch oven-safe skillet with high sides. Set the skillet in the oven for a couple of minutes, just enough for the butter to melt. Core the pears and slice into 1/8 inch thick slices. Remove the skillet from the oven, swirl the butter to cover the pan, and add the pears to the pan. Drizzle with the honey and return the pan to the oven. Roast the pears until tender, 15 to 20 minutes. While the pears are roasting, combine all the ingredients for the pancake in a blender and puree until smooth. The batter will be loose and will possibly separate slightly. Be sure to pulse again right before adding to the pan. Once the pears are done, remove some of the pears so that there is only a single layer of pear pieces remaining. Set aside pears for topping. Pour the batter over the pears and return the skillet to the oven. Bake until the pancake has puffed and is golden, 25 to 30 minutes. Remove from oven. To serve, spoon the reserved pears on top and serve with a dollop of yogurt, extra honey, or a sprinkle of cinnamon. Serve warm.

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Lunch
Three-Grain Vegetable and Feta Salad

Three-Grain Vegetable and Feta Salad

Ingredients:

Three-Grain Base
2 cups vegetable broth
2 cups water
1 tablespoon olive oil
¼ teaspoon sea salt
½ cup millet
½ cup Nature’s Earthly Choice Quinoa
½ cup Nature’s Earthly Choice Sorghum

Grilled Vegetables
2 red peppers
1 onion
2 ears of sweet corn
2 tablespoons butter, softened
½ teaspoon black pepper
2 teaspoons smoked paprika

Salad
4 ounces feta crumbles
¼ cup minced cilantro
3 tablespoons olive oil
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons honey
Lime wedges

Directions:

  • In a pot, bring water and vegetable broth to boil with a pinch of salt and olive oil. Stir in Sorghum, reduce heat to low, cover, and let cook for 30 minutes. Stir in quinoa and millet, cover, and continue cooking for another 15 minutes, until water has been mostly absorbed. Test the grains and if they are still chewy, add ¼ cup of water and cook for another 1-2 minutes repeating until the grains are almost tender and still a bit of moisture left in the pot. Remove from heat and allow to rest, covered, for 10 minutes. Light grill to medium-low heat. Cut sides off the pepper and onion into ¼” slices. Shuck the corn and remove any silk still attached. Rub each ear of corn with 1 tablespoon of butter and sprinkle evenly with black pepper and smoked paprika. Grill, turning vegetables occasionally, until charred on all sides. Remove and let corn cook slightly. Carefully remove kernels from cob. In a large bowl, combine cooked grains, grilled vegetables, feta and cilantro. Combine olive oil, lime juice, salt, pepper, and honey in a small jar with lid. Shake well and pour over salad. Toss until everything is combined and well coated. Serve with extra lime wedges if desired.

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Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup

Ingredients:
1 medium onion
4 cups cherry or grape tomatoes
1 tablespoon olive oil
1 cloves head garlic about 8 medium sized roasted
½ cup chickpeas drained and rinsed if using canned
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh oregano
Salt and pepper
2-3 cups low-sodium vegetable broth
1 teaspoon coconut oil
2-3 tablespoons Nature’s Earthly Choice Sorghum

Directions:

  • Preheat oven to 400˚F. Peel and roughly chop the onion. Place in a large roasting pan along with tomatoes. Drizzle with olive oil. Slice off the top of the head of garlic so that the cloves are exposed. Drizzle generously with olive oil. Then, wrap in parchment paper. Next, place the head of garlic on one side of the roasting pan. Roast the tomatoes, onion and garlic until the tomatoes are starting to brown and the garlic is tender, about 40-50 minutes. Remove from oven and let cool slightly. Once cool, spoon tomatoes and onions into a blender with the chickpeas, fresh herbs, salt, pepper, and 2 cups of vegetable broth. Squeeze the cloves of garlic from the head and add to the blender. Puree until smooth. Transfer the soup into a pot and add more vegetable broth if a thinner consistency is desired. Bring to a boil. Heat a large pan over medium heat. Add the coconut oil followed by the Sorghum. Cover and cook, shaking the pan frequently, until the Sorghum has popped. Remove from heat. Divide the soup into bowls and sprinkle with the popped Sorghum and fresh thyme.

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Sorghum Tabouli

Sorghum Tabouli

Ingredients:
¾ cup fresh flat-leaf parsley
3 tablespoons fresh mint
1 scallion
1 clove garlic minced
1 medium cucumber
1 cup grape tomatoes
1 cup cooked Nature’s Earthly Choice Sorghum
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon black pepper
¼ teaspoon to ½ salt

Directions:

  • To start, prepare the produce by chopping the parsley, mint, and scallions. Add to a bowl along with the garlic then cut the cucumber into ¼” to ½” cubes and quarter the grape tomatoes. Add to the bowl along with the cooked Sorghum. Measure in the olive oil, lemon juice, ¼ teaspoon salt, and pepper. Toss until everything is well combined, taste, and add more salt as needed.

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Spring Sorghum Salad with Radish and Roasted Asparagus

Spring Sorghum Salad with Radish and Roasted Asparagus

Ingredients:
½ bunch radishes, thinly sliced
1 red spring onion (or 2 to 3 green onions) diced
1 tablespoon lemon juice
1 teaspoon fresh minced parsley
Sprinkle of salt
½ bunch asparagus
1 teaspoon olive oil
Sprinkle salt and pepper
3 to 4 handfuls chopped lettuce
1 cup cooked Nature’s Earthly Choice Sorghum
1 ounce feta
Oil and lemon juice, for serving

Directions:

  • In a small bowl, combine radishes with spring onion, lemon juice, parsley and salt. Allow to sit while grilling asparagus. Light grill and toss asparagus with olive oil, salt and pepper. Place on the hot grill and cook until tender and lightly charring, turning as needed. Remove from grill and let cool slightly. Chop grilled asparagus and toss with lettuce, Sorghum, feta, and radish mixture. Serve with a drizzle of olive oil and lemon juice.

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Roasted Chipotle Sweet Potato and Sorghum Salad

Roasted Chipotle Sweet Potato and Sorghum Salad

Ingredients:
1 cup Nature’s Earthly Choice Sorghum
1 medium sweet potato
½ medium onion
½ teaspoon garlic powder
¼ teaspoon chipotle powder
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon oregano
¼ teaspoon smoked paprika
¼ teaspoon sea salt
¼ cup cilantro, minced
½ teaspoon olive oil
Juice from 1 lime
2 teaspoons honey

Directions:

  • Rinse the Sorghum and cook according to package instructions. Preheat oven to 400˚F. Peel and cut sweet potato into ¼” cubes and dice onion. Combine sweet potato and onion on a baking tray and toss with ½ tablespoon olive oil and spices. Roast until sweet potato is tender, 25-30 minutes. When sweet potato is done, add to bowl with Sorghum along with cilantro. Whisk together olive oil, lime juice, and honey. Pour over the salad and toss everything together. Taste and add more salt if desired.

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Sorghum Salad with Cucumber and Feta

Sorghum Salad with Cucumber and Feta

Ingredients:
1 medium cucumber, diced
1 cup cooked Nature’s Earthly Choice Sorghum grains
¼ cup chopped kalamata olives
¼ cup chopped artichoke hearts
¼ cup minced scallions
4-5 basil leaves, julienned
2-3 ounces feta
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon black pepper

Directions:

  • Combine cucumbers, olives, artichokes, scallions, basil, and feta in a large bowl. In a small bowl, whisk together olive oil, lemon juice, and black pepper. Pour over salad and toss to combine.

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Dinners
Garlic Green Beans with Sorghum and Walnuts

Garlic Green Beans with Sorghum and Walnuts

Ingredients:
1 cup Nature’s Earthly Choice Sorghum
¼ teaspoon salt
½ pound green beans, ends trimmed
1 ½ tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
2 garlic cloves, minced
¼ cup toasted walnut pieces

Directions:

  • Rinse Sorghum and cook according to package instructions. Preheat oven to 400˚F. Bring a pot of water to a boil and add green beans, blanching for 3-4 minutes. Green beans must be bright green and just tender. Drain and place in a roasting pan (if you want to make them easier to eat, after blanching and before roasting, cut the green beans into bite size pieces). Toss with ½ tablespoon olive oil, sea salt, and black pepper. Roast until green beans start to blister, 20-25 minutes. In a small skillet or sauce pan, heat remaining 1 tablespoon olive oil over low heat. Add minced garlic, cooking for 30-60 seconds, just until garlic is fragrant. Remove from heat and set aside. After removing green beans from the oven, toss with the garlic and olive oil. In a large bowl, combine green beans, Sorghum, and walnuts. Serve warm.

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Roasted Carrot Multigrain Pilaf with Pepita PestoipePic

Roasted Carrot Multigrain Pilaf with Pepita Pesto

Ingredients:

Multi-grain Mix
1 cup vegetable broth
1 ½ cups water
1 tablespoon olive oil
¼ teaspoon sea salt
½ cup millet
½ cup Nature’s Earthly Choice Sorghum
3 tablespoons Nature’s Earthly Choice Teff

Carrots
½ pound carrots
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Pumpkin Seed Pesto
1/2 cup toasted pumpkin seeds
3/4 cups baby spinach
Zest and juice of 1/2 lemon
1/2 clove garlic
1/4 teaspoon kosher salt
1/8 cup extra virgin olive oil

Garnish
Pepitas, for garnish
Cilantro, for garnish

Directions:

  • In a pot, bring water and vegetable broth to a boil with a pinch of salt and olive oil. Stir in Sorghum, reduce heat to low, cover, and let cook for 30 minutes. Stir in teff and millet, cover, and continue cooking for another 20 to 30 minutes, until water has been mostly absorbed. Test the grains and if they are still crunchy, add ¼ cup of water and cook for another 4 to 5 minutes repeating until the grains are almost tender and still a bit of moisture left in the pot. Remove from heat and let sit for 30 minutes. While the grains are cooking, roast the carrots and make the pesto. Heat oven to 425˚ F. Cut the carrots on the base in ¼” slices. Place in a roasting pan and toss until well coated with olive oil, pepper and salt. Roast until tender and starting to brown, 20 to 25 minutes. To make the pesto, place everything in a food processor. When carrots are done, remove from oven and toss with pesto. Add to the grains and serve with a sprinkle of toasted pepitas and cilantro.

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Sweet Corn Sorghum Stuffed Peppers

Sweet Corn Sorghum Stuffed Peppers

Ingredients:
2 poblano peppers
1 tablespoon olive oil
¼ cup diced red onion
1 cup sweet corn kernels
½ cup cooked Nature’s Earthly Choice Sorghum
½ teaspoon smoked paprika
Salt + pepper
2 tablespoons fresh cilantro
1 ounce goat cheese

Directions:

  • Prepare poblanos by slicing in half and removing seeds if desired. If need be, slice a small piece off the bottom to allow peppers to sit flat. Heat a skillet over medium heat. Add olive oil and cook until translucent, 5 to 6 minutes. Stir in sweet corn and continue to cook for another 4 to 5 minutes, until sweet corn is soft. Add in Sorghum, smoked paprika, salt, and pepper. Taste mixture and adjust seasonings as desired. Remove from heat and stir in goat cheese. Divide mixture among the peppers and when ready, light grill to medium heat. Grill peppers over direct heat until the pepper begins to blister. Transfer to indirect heat and continue to cook until mixture is hot and cheese has melted slightly. Serve with a sprinkle of extra cilantro and goat cheese.

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Three Grain Pilaf with Roasted Asparagus

Three Grain Pilaf with Roasted Asparagus

Ingredients:

Grains
2 cups vegetable broth
2 cups water
1 tablespoon olive oil
¼ teaspoon sea salt
½ cup millet
½ cup Nature’s Earthly Choice Quinoa
½ cup Nature’s Earthly Choice Sorghum

Asparagus
1 lb. asparagus
1 medium shallot
2 teaspoons olive oil
¼ teaspoon salt

Salad
1/3 cup crumbled feta
¼ cup minced flat-leaf parsley
¼ cup Nature’s Earthly Choice Hemp Seeds

Black Pepper Dressing
½ teaspoon black pepper
3 tablespoons olive oil
2 tablespoons champagne vinegar
1 teaspoon honey
¼ teaspoon salt

Directions:

  • In a pot, bring water and vegetable broth to a boil with a pinch of salt and olive oil. Stir in Sorghum, reduce heat to low, cover, and let cook for 30 minutes. Stir in quinoa and millet, cover, and continue cooking for another 15 minutes, until water has been mostly absorbed. Test the grains and if they are still chewy, add ¼ cup of water and cook for another 1-2 minutes repeating until the grains are almost tender and still a bit of moisture left in the pot. Remove from heat and allow to rest, covered, for 10 minutes. While the grains cook, preheat oven to 400˚F. Trim ends from the asparagus and cut into ½” pieces. Cut the shallots into thin slices and place the asparagus and shallots in a roasted pan. Toss with olive oil and salt. Roast for 20 minutes or so, until the asparagus is cooked and starting to char. Once grains and asparagus are done, toss the 2 to 3 cups of the cooked grains with the asparagus, feta, parsley, and hemp seeds. Whisk together the dressing ingredients, pour over the grain mixture and toss until well combined. Toss and add more salt as desired.

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