Add the celery, onions and red bell pepper and sauté until the onions are translucent.
Add the mushrooms and the seasonings. Sauté 5 to 7 minutes or until all the vegetables are tender. Stir occasionally with the cook's spoon.
Add the stock and sorghum pearls and bring to a boil. When boiling reduced heat and simmer for 38 minutes. Cover while simmering to reduce evaporation.
Toast the almonds dry. Do not add butter or oil to the almonds.
Remove from the stove then add the toasted almonds and green onions - fold them into the pilaf.
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