Curried Pumpkin Sorghum.
(photo credit: Laura Frankel)
While whole grains are getting a lot of attention right now, it's possible that sorghum hasn't come onto your radar yet. With more awareness regarding the health benefits of ancient grains, sorghum is the new/old grain you should get to know.
Sorghum is a cereal grain, and while in much of the world people enjoy it as a nourishing part of their weekly diet, in the United States it's been largely relegated to livestock feed. Sorghum is a heartier grain and takes almost an hour to cook, so you can use it in place of barley or farro in recipes. It is naturally gluten-free and very mild in flavor so it pairs well with most flavors and with high protein and fiber counts; sorghum is perfect as a side or main.
Curried Pumpkin Sorghum
2 cups of sorghum
6 cups chicken or vegetable stock
2 cups coconut milk
2 heaping tablespoons curry powder
2 cups diced pumpkin or butternut squash
2 cups of canned pumpkin puree
½ cup thinly sliced scallions, sautéed
4 garlic cloves, minced, sauteed
Kosher salt and freshly cracked pepper
Garnishes: ½ cup toasted pumpkin seeds, cilantro leaves, mint leaves, shredded carrots, raisins, dried figs and pitted dates
1. Place a large saucepan, lightly coated with olive oil, over medium heat. Add the sorghum and toast the grains until they are lightly browned and fragrant (about 5 minutes).
2. Add the stock, coconut milk, curry powder and diced squash or pumpkin. Reduce the heat to a simmer and cover. Cook the sorghum until the grains are splayed (the outer layer of the grains cracks open) and tender and the liquid has been absorbed and the squash is tender.
3. Stir the pumpkin puree into the sorghum. Add the scallions and garlic and adjust seasoning with salt and pepper. Garnish as desired and serve with fish, chicken or beef
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.