Whole grains are a good source of fiber in the diet. Sorghum provides 8 grams of fiber, 5 grams of protein per serving and is a good source of iron. Whole grain soghum, a gluten free grain is a staple food in India and Africa. The texture of cooked sorghum is chewy with a little bite, with a pleasant flavor and hearty texture.
- Rinse sorghum, drain and place in 2 Qt. sauce pan with water and salt. Place lid on sauce pan and turn heat to medium. When Vapo-Valve™ begins to click steadily, turn heat to low and cook for 50 minutes until grains are cooked, but have a slightly firm texture.
- Drain sorghum, rinse and place in a clean bowl.
- Heat gourmet skillet over medium heat, add onion, garlic and scallions and sauté for 2-3 minutes until softened.
- Add spinach to gourmet skillet, a little at a time, quickly tossing until it is wilted and all of the spinach has been added.
- Add cooked sorghum, parsley, salt and hemp seeds to gourmet skillet and toss.
- Serve sorghum pilaf warm.
- Substitute baby spinach for baby mixed greens; kale, chard and spinach blend
- Hemp seeds are an excellent source of omegas 3 & 6, iron, dietary fiber and more.
- Serve sorghum pilaf as a side dish or with lean protein for a main meal.