Lime Cilantro Pearls with Avocado

https://www.sorghumcheckoff.com/recipes/lime-cilantro-pearls-with-avocado/

Ingredients

25 servings

50 servings

75 Servings

100 Servings

Pearled Sorghum Grain

1 pound(s)

2 pound(s)

3 pound(s)

4 pound(s)

Soup, Chicken Stock

1.5 quart(s)

3 quart(s)

4 pound(s)

1.5 gallon(s)

Lime Juice

0.5 cup(s)

1 cup(s)

1 gallon(s) + 2 cup(s)

2 cup(s)

Cilantro, Fresh, Chopped

1 cup(s)

2 cup(s)

1.5 cup(s)

4 cup(s)

Avocado

1 pint(s)

1 quart(s)

3 cup(s)

2 quart(s)

Tomatoes Roma, Red, Diced

1.5 cup(s)

1.5 pint(s)

1.5 quart(s)

1.5 quart(s)

Pepper, Bell, Red, Diced

0.5 cup(s)

1 cup(s)

1 quart(s) + 1/2 cup(s)

2 cup(s)

Onions, Young Green, Tops Only

0.5 cup(s)

1 cup(s)

1.5 cup(s)

2 cup(s)

Pepper, Black, Ground

1 tablespoon(s)

2 tablespoon(s)

1.5 cup(s)

4 tablespoon(s)

Salt, Table

1 tablespoon(s)

2 tablespoon(s)

3 tablespoon(s)

4 tablespoon(s)

Ingredients

  • See above table for scaled ingredient requirements

Instructions

  1. Use this recipe as a basis for a burrito bowl. Top it with meat like grilled, sliced chicken or BBQ beef brisket. It can also be served as a side salad. The avocado gives it a creamy and smooth texture. Do not add the avocado too far in advance of serving so the avocado doesn’t turn brown.
  2. Bring the chicken stock to a boil and add the sorghum pearls. Cook covered for 45 minutes or until all the liquid is absorbed. You may substitute lightly salted water if chicken stock in not available.
  3. While the sorghum pearls are cooking, dice tomatoes and bell pepper, chop the cilantro and slice the green onions.
  4. Refrigerate the sorghum pearls to cool completely.
  5. Dice the avocado and place in the lime juice until ready to mix.
  6. When the sorghum pearls are cooled — add the rest of the ingredients and blend.
  7. Plating instructions for one or multiple sizes:

    This makes a great base salad for a burrito bowl. A burrito bowl is a deconstructed burrito served in a bowl without the flour tortilla.

    For a burrito bowl, place the Lime Cilantro Sorghum Pearls with Avocado in the bottom of the bowl and top with grilled chicken or shredded BBQ beef. Surround with some spicy black beans and top with pico de gallo salsa, sour cream and shredded cheese.

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