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
  • 2 teaspoons avocado oil or avocado oil spray
  • 16 ounces sliced white or baby bella mushrooms
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced or pressed
  • ¼ cup white wine
  • ¼ cup vegetable broth
  • 1/8 teaspoon turmeric (optional)
  • 2 tablespoons white or yellow miso
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley
  • 1 tablespoon fresh lemon juice 
  • 3 tablespoons toasted almond slices (or other chopped nuts for texture) 


  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. Heat 1/2 of the oil in a large nonstick skillet over medium-high heat. Add  the mushrooms, and sear for 3 minutes without stirring to brown the mushrooms. Continue to cook, stirring occasionally until cooked through. Remove the mushrooms to the plate.
  3. Reduce heat to medium. Add onion and broth, cooking until onions are soft and fragrant, about 3 minutes. Add the white wine, garlic, 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 parsley and lemon. Serve warm or at room temperature, topping with extra chopped parsley and toasted almond slices before serving.