Roasted Almond & Berries Sorghum Bowl



Furmano's Recipe- Chef Paul

  • 2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
  • 2 tablespoons Pure Maple Syrup
  • 3/8 cup Almonds, Sliced & Roasted
  • 2 tablespoons Cranberries, Dried
  • 2 teaspoons Blueberries, Dried


  1. In a medium sized stockpot, place Sorghum on low heat until ready to use. Make sure Sorghum is warm.
  2. This recipe is a bowl constructed by evenly distributing all of the ingredients.
  3. Place Sorghum in a bowl, surround Sorghum with groups of other ingredients. Place Maple Syrup in a straight line from 12 o'clock to 6 o'clock. Distribute Almonds and Berries evenly throughout.