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Sorghum Pilaf Recipe

Middle Eastern · Main course · 60 min total

A hearty and nutritious pilaf made with whole grain sorghum, sautéed vegetables, and aromatic spices. Perfect as a side dish or a light main course.

Ingredients

• 1 cup whole grain sorghum, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted slivered almonds

Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, carrot, and celery; cook for 3 minutes, stirring occasionally.
3. Stir in cumin, coriander, and turmeric; cook for 1 minute until fragrant.
4. Add sorghum and stir to coat with oil and spices.
5. Pour in vegetable broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until sorghum is tender and liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. Stir in parsley and toasted almonds. Serve warm.

Tips

• For a gluten-free option, ensure broth is certified gluten-free.
• Leftover pilaf can be refrigerated for up to 3 days; reheat with a splash of water.
• Add cooked chickpeas or shredded chicken for extra protein.

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