Sorghum Berry Breakfast Bowl

Name: Sorghum Berry Breakfast Bowl
Ingredients: 3 cups cooked whole grain sorghum (according to package directions); 1 1/4 cups unsweetened soy milk; ½ teaspoon cinnamon; ¼ teaspoon ground cardamom; 1 teaspoon pure vanilla extract; 2 tablespoons maple syrup; 2 cups raspberries; 1/2 cup chopped pistachios; 2 tablespoons chia seeds

Sorghum Form

Pearled Grain, Whole Grain

To Make Overnight in Slow Cooker:
Place 1 cup uncooked sorghum, 3 cups water, 1 cup unsweetened soymilk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into a slow cooker container. Stir contents well and cover with lid. Turn setting to low for 8 hours. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds. Makes 4 servings

Recipe developed by:
Sharon Palmer, RDN, The Plant-Powered Dietitian

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Ingredients

3 cups cooked whole grain sorghum (according to package directions)
1 1/4 cups unsweetened soy milk
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
2 cups raspberries
1/2 cup chopped pistachios
2 tablespoons chia seeds

Instructions

Place cooked sorghum, soy milk, cinnamon and cardamom in a medium sauce pot over medium-high heat.
Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring often, until liquid is reduced. Remove from heat and stir in vanilla extract and maple syrup.
Divide sorghum among 4 bowls and top with berries, chopped pistachios, chia seeds and additional soy milk and maple syrup, if desired.