An extremely delicious way to up the protein and fiber in your diet.
- 3 cups water
- 1 cup whole-grain sorghum
- 1 teaspoon canola oil
- 16 ounces sliced white or baby bella mushrooms
- 1/4 cup chopped shallot
- 3 scallions, thinly sliced, white and green parts separated
- ¼ cup white wine
- ¼ cup vegetable broth
- ¼ teaspoon garlic powder
- 1/8 teaspoon turmeric (optional)
- 2 tablespoons white or yellow miso
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
- 2 tablespoons toasted almond slices or other chopped nuts for texture (optional)
- Combine 3 cups water and sorghum in a medium saucepan. Bring to a boil and reduce heat to low. Cover and cook for 1 hour, stirring half-way through. Remove from heat, stir, cover and let stand until more liquid is absorbed, 15 to 20 minutes. (The grains should retain a firm, chewy texture.) Drain the residual water.
- Meanwhile, cook the mushrooms in two batches. Heat 1/2 of the oil in a large nonstick skillet over medium-high heat. Add half of the mushrooms, and sear for 3 minutes without stirring to brown the mushrooms. Continue to cook, stirring occasionally until cooked through. Transfer to a plate and repeat with the remaining oil and mushrooms. Remove the mushrooms to the plate.
- Reduce heat to medium-low; add shallot, white scallion slices, and broth, cooking until soft and fragrant, about 3 minutes. Add the white wine, garlic powder, turmeric and miso and whisk until the miso is dissolved into the mixture.
- Add the mushrooms and sorghum to the pan, stirring to heat through, cooking until most of the liquid is absorbed. Taste and adjust seasonings, adding salt and pepper as desired.
- Stir in the green scallion slices. Serve warm or at room temperature, topping with chopped parsley and toasted almond slices before serving.