Sorghum Grain Pilaf

  • 1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
  • 1 onion, finely diced
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon fresh turmeric, grated
  • 1 teaspoon salt + pepper
  • 1 bay leaf
  • 1 stick cinnamon
  • 2 cups uncooked sorghum grain
  • 4 cups strong stock of your choice (I use chicken)
  • 1/2 cup golden raisins
  • 1/2 cup chopped almonds, pecans or pistachio nuts.
  • zest of one lemon
  • 1/4 cup chopped parsley
  1. Add Pompeian Smooth Extra Virgin Olive Oil to the inner pot of an electric pressure cooker and sauté onion, garlic, ginger, turmeric, salt and pepper for 5 minutes.
  2. Add bay leaf, cinnamon, sorghum grain and stock. Stir, close the lid and cook on "Manual" for 18 minutes on high pressure.
  3. Let the pressure release naturally and open the lid. Stir in raisins, nuts, zest and parsley. Season to taste and serve!  

Source: The Daley Plate

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