Hands-on Time
15 Mins
Total Time
2 Hours 4 Mins
Yield
Serves 6 (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice