By Ann Pittman
March 15, 2016

Grilled Radicchio and Sorghum PilafThe 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.

Hands-on time: 15 minutes Total time: 2 hours 4 minutes

Ingredients1 cup uncooked sorghum1 tablespoon butter1 1/2 cups chopped onion3 cups unsalted chicken stock (such as Swanson)2/3 cup water5/8 teaspoon kosher salt, divided1/4 teaspoon freshly ground black pepper1/2 cup dried sweetened cranberries1 (12-ounce) head radicchio1 1/2tablespoons olive oil1/4 cup chopped walnuts, toasted

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.

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.

SERVES 6 (serving size: about 1 cup)CALORIES 259; FAT 9.8g (sat 2.2g, mono 3.7g, poly 3.3g); PROTEIN 8g; CARB 39g; FIBER 4g; SUGARS 9g (est. added sugars 3g); CHOL 5mg; IRON 2mg; SODIUM 297mg; CALC 45mg

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