Almond Mushroom Sorghum Pilaf

Name: Almond Mushroom Sorghum Pilaf
Ingredients: 4 fl oz Canola Oil; 1 cup Celery, washed, 1/4 inch dice; 1 cup Yellow Onion, 1/4 inch dice; 1 cup Green Onion, thinly sliced; 1 cup Chopped Red Bell Pepper; 1 quart Sliced Mushrooms; 1.5 teaspoons Garlic Powder; 1 tablespoon Salt; 0.25 teaspoons White Pepper, Ground; 2 quarts Chicken Stock; 681 grams Pearled Sorghum Grain; 1.5 cups Unbalanced Toasted Almonds

Yield

25 servings

Sorghum Form

Pearled Grain

Recipe developed by:
Chef Ray Potter, CEC, AAC

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Ingredients

4 fl oz Canola Oil
1 cup Celery, washed, 1/4 inch dice
1 cup Yellow Onion, 1/4 inch dice
1 cup Green Onion, thinly sliced
1 cup Chopped Red Bell Pepper
1 quart Sliced Mushrooms
1.5 teaspoons Garlic Powder
1 tablespoon Salt
0.25 teaspoons White Pepper, Ground
2 quarts Chicken Stock
681 grams Pearled Sorghum Grain
1.5 cups Unbalanced Toasted Almonds

Instructions

Heat the canola oil in a large rondo pot.
Add the celery, onions and red bell pepper and sauté until the onions are translucent.
Add the mushrooms, garlic powder, salt and white pepper. Sauté 5 to 7 minutes or until all the vegetables are tender. Stir occasionally.
Add the stock and pearled sorghum and bring to a boil. Once the sorghum comes to a boil, reduce heat to low and simmer for 38 minutes. Cover while simmering to reduce evaporation.
Pre-heat a pan over medium high heat. Once the pan is pre-heated, add in the almonds and stir or toss constantly until toasted and golden brown. 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.
Garnish with thinly sliced green onions.

Nutrition Facts

Calories per serving: 202
Fat per serving: 9.4g
Saturated fat per serving: 0.9g
Sodium per serving: 343.4mg
Carbohydrates per serving: 24.8g
Fiber per serving: 1g
Protein per serving: 5.7g