Wondergrain Artichoke Summer Salad

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Wondergrain Artichoke Summer Salad

Serves: Approx. 4 (as a side dish)

Cook time: Approx. 20 minutes

Ingredients:

  • 1 can (15.25 oz) whole kernel corn
  • 1/2 teaspoon white truffle oil
  • 1 1/2 teaspoon Herbes de Provence
  • ½ cup Pine Nuts
  • 6 medium cooked artichoke bottoms, sliced ¼ inch thick (May use frozen artichoke bottoms)
  • 1 cup cooked Whole Grain Wondergrain (or cooked Pearled Wondergrain)
  • 1 cup chopped Kale (small pieces)
  • ½ cup chopped roasted red pepper
  • ½ cup sliced scallions (Green onions – Approximately 3 sprigs)
  • 1/3 cup kalamata olives, pitted and sliced
  • 1 tablespoon chopped dill (no stem)
  • Vinaigrette of your choice (see suggestion in Tips)

Instructions:

  1. Spread corn on a cookie sheet. Mix with truffle oil and Herbes de Provence. Broil in oven until golden. Set aside.
  2. Toast the pine nuts in a pan until golden.
  3. In a bowl, mix sliced artichoke bottoms, cooked whole grain Wondergrain, Kale, Roasted red pepper, scallions, Kalamata olives, dill, roasted corn and toasted pine nuts.
  4. Add vinaigrette of your choice (be generous) and mix well.

Tips:

  • If using frozen or refrigerated grain, moisten and reheat to loosen up the grain. Fluff up with fork and let cool down prior to mixing in salad.
  • Suggested vinaigrette:
    • ¼ cup lime juice (May use lemon juice)
    • ¼ cup olive oil
    • ½ tablespoon honey
    • Salt and pepper to taste

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Wondergrain Breakfast Bowl

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Wondergrain Breakfast Bowl

Serves: Approx. 2 to 3

Prep Time: Approx. 5 minutes

Cook Time: Approx. 20 minutes

Ingredients:

  • 1 cup canned coconut milk
  • 1 cup unsweetened almond milk
  • 2 cups cooked Wondergrain (whole grain or pearled)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 large cinnamon stick
  • 1 fresh large ripe strawberries, sliced
  • 1 ½ tablespoon blueberries
  • ½ tablespoon toasted slivered almonds
  • ½ tablespoon Pepitas (pumpkin seeds)
  • Additional almond milk or coconut milk if needed

Instructions:

  1. Add the coconut milk, almond milk, cooked Wondergrain, maple syrup, and cinnamon stick to a medium-sized pot. Bring to a full boil over medium-high heat.
  2. Reduce heat to medium and simmer for 15 to 20 minutes, stirring occasionally, until liquid is reduced and thicker.
  3. Remove from heat and stir in vanilla extract.
  4. Serve in individual bowls. Add some more almond or coconut milk if desired and stir.
  5. Top with strawberries, blueberries, toasted almonds, and pepitas.

Tip:

Always have cooked Wondergrain in your freezer or refrigerator as you can prepare the dish of your choice in no time. Remember, Wondergrain never gets soggy.

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Wondergrain Pudding

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Wondergrain Pudding

Great dish served either warm or cold!

Made with Raw Grain:

Ingredients:

  • 4 cups water
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cinnamon sticks
  • 1 cup WONDERGRAIN pearled uncooked 
  • 11/2 cups milk
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon for decoration

Cooking Instructions:

  1. Pour water, sugar, salt and cinnamon sticks in a saucepan and bring to a boil
  2. Add Wondergrain pearled and bring back to a boil.
  3. Reduce heat to medium. Cover and let cook for 35 min until the grain is tender to the
  4. Add milk, vanilla extract and simmer uncovered until the liquid reduces and thickens.
  5. Pour desired amount in individual serving dish.
  6. Sprinkle lightly with ground cinnamon.

Made with Cooked Grain:

Ingredients: 

  • 2 cups milk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cinnamon sticks
  • 3 cup WONDERGRAIN pearled cooked
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon for decoration

Cooking Instructions:

  1. Pour milk, sugar, salt, cinnamon sticks, cooked Wondergrain and vanilla extract in a  saucepan and bring to a boil.
  2. Reduce heat to medium and simmer until the liquid reduces and thickens.
  3. Pour desired amount in individual serving dish.
  4. Sprinkle lightly with ground cinnamon.

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Wondergrain Three Bean Salad

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Wondergrain 3 Bean Salad

“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. 4-6

Prep Time: Approx. 15 minutes

 Ingredients:

  • 1 can 15oz red kidney beans, drained and rinsed
  • 1 can 15oz white Canelloni beans, drained and rinsed
  • 1 can 15oz black beans, drained and rinsed
  • 1 1/2 cup olive oil (Preferably high quality)
  • 1 1/2 cup balsamic vinegar
  • 1 large lime
  • Salt and pepper to taste
  • 1 ½ cup green onion or scallions sliced (green and white areas)
  • 2 tablespoons dill, chopped
  • 2 cups cooked Wholegrain Wondergrain

Directions:

  1. Rinse beans.
  2. In a bowl, combine the three beans.
  3. In a separate bowl, combine the olive oil, balsamic vinegar, lime juice, the salt and pepper. Whisk thoroughly.
  4. Add mixture to the bowl of beans.
  5. Add the green onions, dill and the cooked Wondergrain.
  6. Mix well without crushing the beans and refrigerate for at least 1 hour.
  7. Drain excess liquid before serving and enjoy!

TIPS:

  • If you are using frozen or refrigerated Wondergrain, remember to loosen up the grain by warming it up. Let cool down. Once in the vinaigrette, the grain will never get soggy.
  • This salad is great prepared ahead of time and tastes even better the following day.
  • When draining the excess liquid before service, don’t throw away the liquid. Pour it back into the leftover salad before refrigerating.

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Wondergrain “Risotto Style”

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 (May be prepared ahead of time and re-heated for service. Will NOT get soggy or mushy. The power of Wondergrain!)

Preparation time: Approx. 15 minutes

 Cooking time: Approx. 1 hour and 45 minutes if cooking the mushrooms at the same time. If mushrooms are cooked ahead of time, then approx. 40 minutes.

 Servings: Approx. 4 to 6 servings

 INGREDIENTS:

 Leeks-

  • 2 large leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise
  • 1 cup whipping cream

Mushrooms-

  • 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices (or 5 packs of 3.5 ozs each)
  • ½ medium onion, thinly sliced lengthwise
  • 4 tablespoons or ½ stick butter, melted
  • 1 tablespoon white truffle oil
  • 2 teaspoons minced fresh thyme leaves (leaves only, no stems)

 “Risotto style”-

  • 4 tablespoons or ½ stick butter, divided
  • ½ medium onion, finely chopped
  • 1 ½ cups uncooked Wondergrain Pearled Sorghum (may be done with Whole grain Wondergrain. Just add more liquid and cooking time)
  • 1 cup dry white wine
  • 7-9 cups hot chicken or vegetable broth (for uncooked grain)
  • ½ cup grated Parmesan cheese
  • Fresh thyme for garnish

DIRECTIONS:

Leeks-

  1. Bring leeks and cream to a boil in heavy medium saucepan. Immediately reduce heat to medium/low and simmer until leeks are tender and cream is thick, stirring often, about 10 to 15 minutes (Don’t let it become very dry so check if after 10 minutes).
  2. Season LIGHTLY with salt and pepper.
  3. DO AHEAD OF TIME: Can be made 1 day ahead. Cover and chill. Warm up before mixing with dish.

 Mushrooms-

  1. Preheat oven to 400°F. Toss all ingredients well on rimmed baking sheet, keeping it in one layer as much as possible for even browning. Sprinkle LIGHTLY with salt and pepper.
  2. Turn after 20 minutes. Roast until mushrooms are tender and light brown around edges (not burned), stirring occasionally, about 25 minutes. Keep an eye on it so it doesn’t burn.
  3. Save a few pieces for garnish.
  4. DO AHEAD OF TIME: Can be made 1 day ahead. Warm up before mixing with dish.

 Risotto-

  1. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add Wondergrain; stir 1 minute. Add wine and stir. Cook down until liquid is almost absorbed, about 1 minute. Add 3 cups or more making sure the grain is submerged in liquid.
  2. Simmer covered until broth is almost absorbed (not dry), stirring often, about 10 minutes. Add more hot broth making sure grain is completely submerged, allowing each addition to be almost absorbed (not dry) before adding more and stirring occasionally.
  3. Cook about 20 more minutes stirring often when Wondergrain is tender with a bite. DO NOT OVERCOOK. Make sure that there is some liquid left as the mushrooms and the leeks will absorb it. (If you wish, this step may be prepared a couple of hours ahead of time – keep it covered – so all you do is turn the heat back on and assemble when you are ready to serve.)
  4. When ready to serve, stir in leek mixture (warmed up if prepared ahead of time), mushroom mixture (warmed up if prepared ahead of time), remaining 2 tablespoons butter and cheese (sprinkle cheese all around). Mix well without crushing the grain.
  5. If too dry, add some more hot liquid. You want it to be very moist.  Transfer to large bowl, sprinkle with thyme, mushrooms and serve.

Directions if you use Wondergrain that was previously cooked and frozen:

  1. Melt 2 tablespoons butter in heavy large saucepan over medium heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add thawed Wondergrain Pearled Sorghum; stir 1 minute. Add wine and stir. Cook down until almost all liquid is absorbed (not dry), about 1 minute.
  4. Add 2 cups hot broth. Simmer uncovered until broth is almost absorbed (not dry), stirring occasionally, about 5 to 8 minutes.
  5. Add some more liquid if it dries up too fast. Remember that you need it to be very moist with some liquid left so add some hot liquid if it is too dry.
  6. Stir in leek mixture (warmed up if prepared ahead of time), mushroom mixture (warmed up if prepared ahead of time), remaining 2 tablespoons butter, and cheese.
  7. Transfer to large bowl, sprinkle with thyme, mushrooms and serve.

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Wondergrain with Drunken Snapper

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“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: Approximately 4 to 6

Prep Time: Approx. 30 minutes

Cooking Time: Approx. 30 minutes

Ingredients:

  • ½ cup olive oil
  • ¼ cup gold or dark rum
  • ¼ cup fresh lime juice (2-3 limes)
  • 1 tablespoon cider vinegar
  • 2 tablespoons tomato paste
  • 5 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning OR ¼ tsp each rosemary, thyme, marjoram. oregano.
  • Salt and pepper to taste
  • 2 lbs snapper fillets
  • 2 bay leaves
  • 1/2 large yellow onion, small dice
  • 1 large firm tomatoes, thinly sliced
  • 1/2 green bell pepper, medium dice
  • ¼ cup pimento-stuffed small green olives sliced
  • 2 tablespoons capers
  • 4 cups cooked Wondergrain whole grain or pearled sorghum. (See tips #1 and #2)

Directions:

  1. Combine olive oil, rum, lime juice, vinegar, tomato paste, garlic, Italian seasoning, salt and pepper in a small bowl. Add the fish and coat well. Marinate in the refrigerator for at least 30 minutes.
  2. Preheat oven to 375°F. Reserve the marinade and place snapper in a baking dish. Place bay leaves in dish on each side of the fish. Arrange onion and tomato slices over fish. Sprinkle diced pepper, olives and caper over top. Top fish with marinade (make sure you drizzle on all the vegetables so they can absorb flavor while cooking).
  3. Bake fish for 25 to 30 minutes until it flakes easily. Don’t overcook.
  4. If the gravy is too thin, pour in a pan and reduce on medium heat to desired consistency.
  5. Warm up thawed Wondergrain sorghum approximately 5 minutes before the fish is done.
  6. Arrange Wondergrain on a serving platter. Add cooked fish topped with vegetables. Drizzle the gravy on top of the fish.
  7. You are ready for your drunken fish Wondergrain style!

TIPS:

  • If cooking the grain at the same time as preparing the fish, start cooking Wondergrain according to directions on the package or on our website BEFORE starting the marinade. For more flavor, use vegetable or chicken broth instead of water.
  • To save time, it is recommended that you always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stove-top 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.

 

Rice & Pressure Cooker Instructions: 

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

  

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

 

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

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Wondergrain Gluten-Free Stuffing

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“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: Approximately 8-10 (As A Side)

Prep Time: Approx. 20 mins

Cooking time: Approx. 35 minutes if using previously cooked and frozen grain, or Approx. 70 minutes if cooking the grain while preparing the stuffing.

Ingredients:

  • 1 ½ medium sweet potatoes peeled and cubed. (Small cubes)
  • 1 ½ cups diced celery
  • 1 large onion diced
  • 1 10-ounce pack baby Bella mushrooms chopped
  • 3 cloves garlic finely minced (or use a garlic press)
  • 2 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons olive oil
  • 4 cups cooked Wondergrain Pearled Sorghum (May use cooked Whole Grain) (See tip #3)
  • ¾ cup toasted chopped pecans (See tip #2
  • Salt & pepper (to taste)
  • Pinch crushed red peppers (to taste or feel free to omit)
  • ½ cup dried cranberries
  • ⅓ cup chicken or vegetable broth

 Directions:

  1. Preheat oven to 400°
  2. Place raw pecans in a Ziploc bag and use a rolling pin to break them up into smaller pieces. Roast in a sauté pan/skillet over a medium heat for approximately 1-2 minutes until nuts start to change color (always tossing the nuts in the pan to avoid burning).  Remove from heat and let cool.
  3. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary and sage. Coat evenly with olive oil. Add salt and pepper to taste.  Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.
  4. Mix the roasted vegetables and cooked Wondergrain in a greased oven-safe dish.
  5. Toss in your toasted pecans and mix to combine. Add: salt, pepper, red pepper flakes (optional), cranberries and broth. Mix well.
  6. Bake at 375°F for 15 minutes, then broil under high heat until the top becomes golden brown. Serve immediately!

TIPS:

  • For a moist stuffing, add more broth to your desired taste before baking in the oven.
  • If using frozen or refrigerated Wondergrain, remember warm up the grain prior to mixing with the dish.
  • If cooking the grain at the same time as preparing the stuffing, start cooking Wondergrain according to directions on the package or on our website BEFORE chopping the vegetables. For more flavor, use vegetable or chicken broth instead of water.
  • Always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If grain is 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.

Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

 

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

 

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

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Wondergrain Tacos

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 “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. 4-6 (depending on size of tortillas and/or taco shells)

Prep Time: Approx. 10 minutes

Cooking Time: Approx. 10 minutes

Ingredients:

  • 1 can of corn, roasted
  • 2 tablespoons olive oil
  • 1 medium green pepper diced
  • 1 medium onion diced
  • ¼ cup carrots julienned (or matchstick carrots in your grocer’s produce section)
  • 2 cloves garlic minced (garlic press)
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 ½ cups cooked Wondergrain (for a richer flavor cook the grain in chicken or vegetable broth)
  • ½ cup tomato sauce
  • 1 can black beans rinsed
  • 1-2 tbsp chopped green chilies (to taste)
  • Juice of one large lime
  • 1-2 tablespoons finely chopped cilantro (to taste)
  • Salt & pepper to taste
  • Hard Corn Taco Shells and/or corn or flour tortillas

Directions:

  1. Drain corn from can and spread out on a cookie sheet. Broil until golden.
  2. Heat the olive oil on medium heat.
  3. Add pepper, onion, carrot and sauté until tender.
  4. Add garlic and spices and sauté for approximately 1 minute.
  5. Add the cooked Wondergrain and the tomato sauce.  Reduce heat to low.
  6. Add black beans, chilies and roasted corn until thoroughly heated.
  7. Transfer to a serving dish.
  8. Add the lime, cilantro, salt, pepper and toss thoroughly.
  9. Serve in hard or soft taco shells.

TIPS:

  • Add your favorite taco toppings such as lettuce, tomatoes, shredded cheese, guacamole, salsa etc.
  • You can also add your desired protein (chicken, fish, shrimp, meat etc).
  • If using frozen or refrigerated cooked grain, warm up in the microwave or on the stovetop to loosen up the grain prior to mixing with other ingredients.

 

Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

 

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

 

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

Wondergrain Gluten-free Sorghum Stuffing

 

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Wondergrain Glutten-free Sorghum Stuffing

WONDERGRAIN GLUTEN-FREE STUFFING

 Prep Time: 20 min

 Cooking Time: 60 min

Serves:  8-10 (As A Side)

“Cook me…Freeze me…Reheat me… I will be as delicious as if you had just cooked me.”

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.

Ingredients

  • 3 medium to large sweet potatoes, peeled and cubed
  • 1 ½ cups diced celery
  • 1 large onion diced
  • 10 ounces chopped baby bella mushrooms
  • 2-3 cloves of garlic finely minced (or use a garlic press)
    ¾ cup of toasted chopped pecans ***
  • Handful fresh sage finely chopped
  • 2-3 sprigs of fresh rosemary finely chopped
  • 4 cups of cooked Wondergrain (cooked in a vegetable or chicken broth)**
  • Olive Oil
  • Salt & Pepper to taste
  • Pinch crushed red peppers (to taste or feel free to omit)
  • ½ cup of dried cranberries

 

Directions

** Cook Wondergrain according to directions on package use a vegetable or chicken broth instead of water. Start your grain before chopping your veggies. Or better yet, always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish.

*** Place raw pecans in a Ziploc and use a rolling pin to break them up into smaller pieces. Place in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn!)

Maybe 1-2 minutes, remove from heat and let cool.

Heat oven to 400. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated. Add salt and pepper to taste. Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.

Mix the roasted vegetables and cooked Wondergrain. Toss in your toasted pecans and fluff to combine. Now add your seasonings: salt, pepper, red pepper flakes, (optional), and cranberries. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown.

Serve immediately!!

TIP:

This stuffing is more on the dry side. If you prefer a moist stuffing add ¼ cup to ½ a cup of broth to your desired taste before baking in the oven.

See the step by step cooking instructions below.

 

Step 1:

Use a rolling pin to break pecans into small pieces

Step 1 Stuffing Step 2:

Place pecans in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn)!

Step 2 stuffing

Step 3:

In a large bowl toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated.

Step 3 Stuffing

Step 4:

Spread vegetables evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through. (See remaining steps in the directions section above)

Step 4 Stuffing

 

Step 5: Remove stuffing from oven, serve immediately.

New Recipe

 

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

Ingredients:

  • 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

Directions:

  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.

TIPS:

  • 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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