Spanish-Style Sorghum
https://www.sorghumcheckoff.com/recipes/spanish-style-sorghum/

Prep Time
20 Minutes
Make Time
1 Hours 45 Minutes
Sorghum Form
Whole Grain
Tips & Tricks: Perfect for burritos, bowls or as a side with your favorite Latin-inspired meals.
Whole grain sorghum can be a flexible and functional ingredient for taking on flavors. We always recommend cooking whole-grain sorghum in advance and folding it into your favorite bases to ensure even cooking and consistency.
You can also trade out the whole grain sorghum for pearled sorghum or a blend of pearled and cooked sorghum in this application for a bit of variance in texture and bite.
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Ingredients
- ¼ cup Olive Oil
- 2 cups White Onion, diced
- ¼ cup Tomato Paste
- ¼ cup Garlic, minced
- 1 teaspoon Dried Oregano
- 2 teaspoons Chili Powder
- 1 28-ounce can Diced Tomatoes
- 2 cups Chicken Stock
- 8 cups White Whole Grain Sorghum, fully cooked
- Salt, to taste
- Black Pepper, to taste
Instructions
- Heat the olive oil on medium heat in a heavy-bottomed stock pot. Add the onion and cook until softened about 5 minutes.
- Add the tomato paste, garlic, oregano and chili powder, and cook for about 2 minutes longer, stirring constantly to avoid burning.
- Stir in the tomatoes, stock, salt and black pepper and bring to a boil.
- Stir in the sorghum, cover, reduce the heat, and simmer for 20 minutes, or until the liquid is mostly absorbed and the flavors have come together.
- Remove from the heat and let sit, covered, for 10 more minutes. Serve with your favorite proteins and vegetables, or use as the base for a burrito bowl.