Roasted Almond & Berries Sorghum Bowl

Name: Roasted Almond & Berries Sorghum Bowl
Ingredients: 2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed (for Furmano's Recipe- Chef Paul); 2 tablespoons Pure Maple Syrup (for Furmano's Recipe- Chef Paul); 3/8 cup Almonds, Sliced & Roasted (for Furmano's Recipe- Chef Paul); 2 tablespoons Cranberries, Dried (for Furmano's Recipe- Chef Paul); 2 teaspoons Blueberries, Dried (for Furmano's Recipe- Chef Paul)

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Ingredients

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

Instructions

In a medium sized stockpot, place Sorghum on low heat until ready to use. Make sure Sorghum is warm.
This recipe is a bowl constructed by evenly distributing all of the ingredients.
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.