MEXICAN FIESTA WITH SORGHUM GRAIN RECIPE | ALLRECIPES
Go south of the border! Fresh veggies, shredded chicken and sorghum create a festive meal or snack your friends and family will devour. Add sour cream and salsa to make it a party for your taste buds.
Provided by The Sorghum Checkoff
Categories Trusted Brands: Recipes and Tips The Sorghum Checkoff
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
- In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Nutrition Facts : Calories 565.4 calories, CarbohydrateContent 81.2 g, CholesterolContent 58.8 mg, FatContent 10.2 g, FiberContent 10.8 g, ProteinContent 35.1 g, SaturatedFatContent 3.5 g, SodiumContent 755.1 mg, SugarContent 3.8 g
FOR A GRAIN BOWL TWIST MAKE SORGHUM WITH MUSHROOM AND MISO ...
This flavorful, savory bowl gets a ton of umami thanks to the miso and mushrooms, and the leftover sorghum cooking liquid and butter give this dish a nice creaminess. Technically a seed, sorghum is a nutrition powerhouse, boasting more protein and fiber per serving than other whole grains like barley and brown rice. It’s also brimming with other essential nutrients, such as phosphorus, magnesium, iron, and potassium. Choose whole-grain sorghum for the most nutrition; pearled sorghum cooks up more tender.
Provided by Andrea Nguyen
Total Time 90 minutes
Yield Serves 6 (serving size: about 2/3 cup)
Number Of Ingredients 10
Steps:
- Combine 3 cups water, sorghum, and 1 pinch of salt in a 2-quart saucepan. Bring to a boil over high; cook 5 minutes. Reduce heat to low; cover and cook for 1 hour, stirring once after 30 minutes. Remove from heat. Stir sorghum. Cover and let stand until more liquid is absorbed, 15 to 20 minutes. (The sorghum is done when the grains are chewy-firm with a slight snap.) Meanwhile, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high. Add half of the mushrooms, and spread in an even layer. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sear 3 minutes, stirring when bottoms of mushrooms are browned and tops are glistening with mushroom sweat. Cook, stirring often, until tender and fragrant. Transfer to a bowl. Repeat with remaining 1/2 teaspoon oil, remaining half of mushrooms, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Reduce heat to medium-low; add shallot, white scallion slices, and 1 tablespoon butter to skillet. Cook until soft and fragrant, about 2 minutes. Add to mushrooms. Drain sorghum, reserving 2 to 3 tablespoons cooking liquid. Melt remaining 1 1/2 tablespoons butter in skillet over medium. Whisk in the miso. Add the sorghum and reserved cooking liquid; stir to combine. (If mixture is too creamy, cook for a few minutes more to evaporate some of the liquid.) Stir in the mushroom mixture. Cook until warmed through. Stir in the green scallion slices. Serve warm or at room temperature.
Nutrition Facts : Calories 187, CarbohydrateContent 30 g, FatContent 7 g, FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 337 mg, SugarContent 4 g, UnsaturatedFatContent 3 g
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