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Spanish-Style Sorghum

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

Prep Time

20 Minutes

Make Time

1 Hours 45 Minutes

Sorghum Form

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.

 

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

  1. Heat the olive oil on medium heat in a heavy-bottomed stock pot. Add the onion and cook until softened about 5 minutes.
  2. Add the tomato paste, garlic, oregano and chili powder, and cook for about 2 minutes longer, stirring constantly to avoid burning.
  3. Stir in the tomatoes, stock, salt and black pepper and bring to a boil.
  4. 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.
  5. 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.