(Family Features) When you think of fall comfort foods, you think of those hearty meals from home: rich stews, soups and chili, pot pies and one-pot dishes. This year, put a new twist on those tastes of home.
Sorghum, a grain that resembles bulgur or wheat berries, is a healthy and tasty way to add variety to your favorite comfort foods. You can use sorghum in its whole grain form or pearled for great tasting, healthy dishes just like you would use rice. Its mild taste absorbs other flavors well, and its hearty texture is ideal for cool-weather recipes. What’s more, sorghum boasts an impressive nutritional profile. Naturally gluten free, it’s a hearty, soft bite solution to meeting the goal of 2-3 servings of whole grains each day.
Easy to prepare ahead and freeze, sorghum doesn’t compromise quality and also lends convenience to dishes that will warm you from the inside out. For best results, soak the whole grain overnight in cool water, then drain and cook 1 cup of sorghum in 3 cups of water – 35 minutes for pearled sorghum and 45 minutes for whole grain sorghum.
Find a new comfort food favorite with this risotto dish, and explore more recipes at healthysorghum.com.
Sorghum Butternut Squash Risotto
Recipe courtesy of Barbara Kliment, Nebraska Grain Sorghum Board
4 cups chicken broth
1 large vanilla bean or 1 tablespoon vanilla paste
3 cups peeled butternut squash, cut in 1-inch cubes
2 tablespoons butter, plus 1 tablespoon
1/2 cup chopped onion
1 1/2 cups pearled sorghum
1/2 cup dry white wine
1/2 cup grated Parmesan
1/2 teaspoon salt
pepper to taste
chives for garnish (optional)
In medium saucepan, warm broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add with bean to broth. (Or use vanilla paste.)
Bring to simmer; reduce heat to low. Add squash and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a separate dish. Turn heat on broth to very low and cover to keep warm.
Meanwhile, in large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion; saute until tender, about 3 minutes. Add sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes. Add 1 1/2 cups broth, cover and cook until almost completely absorbed, about 10-15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more until sorghum is tender but still firm to bite and creamy, about 20 minutes total.
Discard vanilla bean. Turn off heat; gently stir in squash, cheese, remaining butter, salt and pepper. Transfer to serving bowl and sprinkle with chives or additional Parmesan. Serve immediately.
Source: United Sorghum Checkoff Program