Whole-grain sorghum contains more fiber and protein compared rice and is higher in just about every other nutrient. It takes a little longer to cook than regular rice and requires more liquid. You can also soak for 1 hour before cooking or overnight to make this process easier.
1 + 1/4 cup sorghum cooked ( cook for about 70-85 minutes, in some cases it may take longer, use pressure cooker if you prefer)
1 red onion finely chopped
1/4 cup dried chanterelle mushrooms ( soak in warm water for 10 minutes them cut into small pieces)
1 tsp salt
2 tbsp olive oil
1 large tomato chopped
1 small jalapeño chopped
2 garlic cloves minced
1 tbsp concentrated almond milk + 4 tbsp water ( or almond milk)
1 tsp oregano
1. Cook your sorghum, set aside.
2. Place chopped jalapeño, tomato, olive oil, chanterelles and garlic, saute on medium-high heat, add 2-3 tbsp water and continue to cook until mushrooms are soften well.
3. Once done, add concentrated almond milk and water, stir well.
4. Add the cooked sorghum in the pan, toss well with the chanterelle mixture. Cook on medium heat for about 2-3 minutes or until sorghum absorbs all the water and tender.
5. Season with salt and pepper. Enjoy!