The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.
1 cup uncooked sorghum
1 tablespoon butter
1 1/2 cups chopped onion
3 cups unsalted chicken stock (such as Swanson)
2/3 cup water
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup dried sweetened cranberries
1 (12-ounce) head radicchio
1 1/2 tablespoons olive oil
1/4 cup chopped walnuts, toasted
Est. added sugars 3g
How to Make It
Heat a large saucepan over medium heat. Add sorghum; cook 4 minutes or until toasted, stirring occasionally. Remove from pan. Add butter to pan; swirl until butter melts. Add onion; cook 5 minutes, stirring occasionally. Add sorghum, stock, 2/3 cup water, 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour and 40 minutes or until grains are chewy-tender. (Liquid may not all be absorbed, but reserve this flavorful cooking liquid for another use such as soup broth.) Stir in cranberries; cover and keep warm.
Heat a large grill pan over high heat. Cut radicchio into quarters, leaving core intact. Brush all sides of radicchio with oil. Arrange radicchio in grill pan; grill 10 minutes, turning to brown on all sides. Remove from pan; coarsely chop, removing and discarding cores. Add radicchio to sorghum mixture; toss well to combine. Sprinkle with nuts.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice