Almond Mushroom Sorghum Pilaf


25 servings

Sorghum Form

Pearled Grain

Recipe developed by:
Chef Ray Potter, CEC, AAC


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


  1. Heat the canola oil in a large rondo pot.
  2. Add the celery, onions and red bell pepper and sauté until the onions are translucent.
  3. 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.
  4. 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.
  5. Toast the almonds dry. Do not add butter or oil to the almonds.
  6. Remove from the stove then add the toasted almonds and green onions - fold them into the pilaf.
  7. Garnish with thinly sliced green onions.

Nutrition Facts

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