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Sorghum Pilaf

Vegetarian Gluten-Free

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Sorghum is an excllent choice of grain of you're going for a low-sodium, low-FODMAP, low sugar, or gluten-free diets. It is a highly drought-resistant ancient drain, essentially corn in it wild form, before it was cultivated into modern day's sweet corn. This recipe encorporates it in an easy, one-pot dinner. Enjoy!

Prep Time 1 hour

Serves: 6

Difficulty Level: Low

Sorghum Pilaf

Ingredients for pilaf:

Sorghum - 1 lb

Onion - 1/4 cup (chopped)

Green bell peppers - 1/2 cup (chopped)

Canned diced tomatoes - 1 (14 oz) can

Salt and Pepper - to taste

Ground cumin - 3/4 tsp.

Garlic powder - 1/2 tbsp.

Method of preparing the pilaf:

Boil 4 1/2 cups of water. Wash and drain the sorghum. Drain the canned tomatoes and reserve the liquid aside.
Add all ingredients, apart from the tomato water, into the pan. Bring to a boil once more, and add the tomato water.
Cover and reduce heat to a gentle simmer. Let cook for 30 minutes, stir often. Remove from heat and let stand covered for another 20 minutes.

Source: nulifemarket.com

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