Vegetable Medley Sorghum

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Vegetable Medley Sorghum Recipe


“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”

Serves: Approx. 4

Prep time: Approx. 5 minutes

Cooking time: Approx.45 minutes


  • 1 tablespoons olive oil
  • ⅓ cup finely chopped onions
  • 5 garlic cloves minced or garlic press (if small cloves add more)
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1½ cups mixed frozen vegetables (carrots, corn, peas, lima beans etc)
  • 3 cups chicken broth (substitute with vegetable broth for a vegetarian version)
  • 1 cup Pearled Wondergrain sorghum (May substitute with Whole Grain Wondergrain. Just add 1 more cup of liquid).
  • 1 tablespoon butter or margarine


  1. In a 2-quart size pot, heat olive oil over medium heat. Sauté the onions for approximately 2-3 minutes until translucent.
  2. Add garlic and sauté for 30 seconds to a minute (don’t let it burn).
  3. Add salt, pepper, frozen vegetables and sauté for 2 minutes. Remove and place in a separate bowl. (Do not overcook)
  4. In the same pot, add the chicken broth. Bring to a boil on high heat.
  5. Rinse Wondergrain Pearled sorghum.
  6. Once the liquid comes to a boil, add Wondergrain Pearled sorghum. Mix well and lower heat to medium. Keep covered during the cooking process.
  7. When the liquid has reached the level of the grain (after approximately 25 minutes), reduce heat to low, return vegetables to the pot, and stir to combine without crushing vegetables. Keep covered.
  8. Cook for approximately 10 more minutes or until the water has completely dried and the grain is puffed up and tender. Taste and adjust salt if needed. For the finishing touch, add the butter and fluff up with a fork without crushing the vegetables.


  • Grain must cook for at least 35
  • Due to variation in heating elements of stovetops, be careful not to burn the bottom.
  • For an even softer bite leave on the stovetop covered on very low heat for an additional 10 minutes.
  • For meat lovers, sauté smoked ham or sliced sausage with the onion and garlic.
  • For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when bringing water to a boil.  Do not puncture or cut the pepper unless you want it very spicy.
  • If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.

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