Sorghum is sold in the grain section and bulk bins of some specialty food stores and organic markets. You can also buy in online at Bob's Red Mill. Alternatively, other whole grains such as brown rice or barley may be substituted. The cooking time and ratio of grain to water will vary
Course
Dinner
Prep Time25minutes
Cook Time1hour
Total Time1hour25minutes
Servings4servings
AuthorKatie Morford
Ingredients
1cupsorghum
3cupswater
1/4cupchopped fresh cilantro
2scallions, thinly sliced (white and light green parts)
2tablespoonsfresh lime juice (about 1 juicy lime)
1tablespoonbutter
1/2teaspoonground cumin
1/2teaspoonsalt
1 1/2cupscooked, warmed black beans (one 16-ounce can)
2cupschopped cooked vegetables such as zucchini, peppers, corn, or broccoli (warm)
1large ripe avocado, sliced
Garnishes: Favorite salsa, crumbled Cotija cheese or grated Monterey Jack or Cheddar cheese, sour cream
Instructions
Put the sorghum and water in a medium pot and bring to a boil over high heat. Drop the heat until the water simmers, cover with a lid and simmer until the sorghum is tender with no starchy bite, about 1 hour. If the water dries out while cooking, add another quarter cup and continue cooking until done.
When the sorgum is cooked, drain off any water and return sorghum to the pot. Add the cilantro, scallions, lime juice, butter, cumin, and salt. Stir well.
Divide the sorghum into four bowls. Top with warm black beans, warm vegetables, and sliced avocado. Garnish generously and as desired with salsa, cheese, and sour cream.