Sorghum Recipes

 

Breakfast
Sorghum Oven Pancake with Pear

Sorghum Oven Pancake with Pear

Ingredients:

Pears
3 tablespoon unsalted butter
2 large red pears
3 tablespoons honey

Pancake
½ cup Nature’s Earthly Choice Sorghum
½ cup sweet white rice flour
¼ teaspoon fine sea salt
3 large eggs
1 tablespoon honey
1 teaspoon vanilla
1 ¼ cups whole milk

Toppings
Honey for drizzling
Cinnamon for sprinkling
Yogurt as desired for topping

Directions:

  • Preheat oven to 400˚F. Place the butter in a 10 inch oven-safe skillet with high sides. Set the skillet in the oven for a couple of minutes, just enough for the butter to melt. Core the pears and slice into 1/8 inch thick slices. Remove the skillet from the oven, swirl the butter to cover the pan, and add the pears to the pan. Drizzle with the honey and return the pan to the oven. Roast the pears until tender, 15 to 20 minutes. While the pears are roasting, combine all the ingredients for the pancake in a blender and puree until smooth. The batter will be loose and will possibly separate slightly. Be sure to pulse again right before adding to the pan. Once the pears are done, remove some of the pears so that there is only a single layer of pear pieces remaining. Set aside pears for topping. Pour the batter over the pears and return the skillet to the oven. Bake until the pancake has puffed and is golden, 25 to 30 minutes. Remove from oven. To serve, spoon the reserved pears on top and serve with a dollop of yogurt, extra honey, or a sprinkle of cinnamon. Serve warm.

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Lunch
Three-Grain Vegetable and Feta Salad

Three-Grain Vegetable and Feta Salad

Ingredients:

Three-Grain Base
2 cups vegetable broth
2 cups water
1 tablespoon olive oil
¼ teaspoon sea salt
½ cup millet
½ cup Nature’s Earthly Choice Quinoa
½ cup Nature’s Earthly Choice Sorghum

Grilled Vegetables
2 red peppers
1 onion
2 ears of sweet corn
2 tablespoons butter, softened
½ teaspoon black pepper
2 teaspoons smoked paprika

Salad
4 ounces feta crumbles
¼ cup minced cilantro
3 tablespoons olive oil
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons honey
Lime wedges

Directions:

  • In a pot, bring water and vegetable broth to boil with a pinch of salt and olive oil. Stir in Sorghum, reduce heat to low, cover, and let cook for 30 minutes. Stir in quinoa and millet, cover, and continue cooking for another 15 minutes, until water has been mostly absorbed. Test the grains and if they are still chewy, add ¼ cup of water and cook for another 1-2 minutes repeating until the grains are almost tender and still a bit of moisture left in the pot. Remove from heat and allow to rest, covered, for 10 minutes. Light grill to medium-low heat. Cut sides off the pepper and onion into ¼” slices. Shuck the corn and remove any silk still attached. Rub each ear of corn with 1 tablespoon of butter and sprinkle evenly with black pepper and smoked paprika. Grill, turning vegetables occasionally, until charred on all sides. Remove and let corn cook slightly. Carefully remove kernels from cob. In a large bowl, combine cooked grains, grilled vegetables, feta and cilantro. Combine olive oil, lime juice, salt, pepper, and honey in a small jar with lid. Shake well and pour over salad. Toss until everything is combined and well coated. Serve with extra lime wedges if desired.

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Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup

Ingredients:
1 medium onion
4 cups cherry or grape tomatoes
1 tablespoon olive oil
1 cloves head garlic about 8 medium sized roasted
½ cup chickpeas drained and rinsed if using canned
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh oregano
Salt and pepper
2-3 cups low-sodium vegetable broth
1 teaspoon coconut oil
2-3 tablespoons Nature’s Earthly Choice Sorghum

Directions:

  • Preheat oven to 400˚F. Peel and roughly chop the onion. Place in a large roasting pan along with tomatoes. Drizzle with olive oil. Slice off the top of the head of garlic so that the cloves are exposed. Drizzle generously with olive oil. Then, wrap in parchment paper. Next, place the head of garlic on one side of the roasting pan. Roast the tomatoes, onion and garlic until the tomatoes are starting to brown and the garlic is tender, about 40-50 minutes. Remove from oven and let cool slightly. Once cool, spoon tomatoes and onions into a blender with the chickpeas,