Sorghum with Miso and Mushrooms

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the green scallion slices. Serve warm or at room temperature, topping with chopped parsley and toasted almond slices before serving.