Sorghum with Mushroom and Miso Recipe

Sorghum with Mushroom and Miso

A nutrient-packed grain that is rich in vitamins and minerals like Vitamin B, magnesium, potassium, phosphorus, iron, and zinc and an excellent source of fiber, antioxidants, and protein. What’s more, it’s easy to replace rice or quinoa with whole sorghum in most recipes and it is a much more sustainable grain due to low water requirements and resistance to diseases.

Ingredients

1. 3 cups water
2. 1 cup whole-grain sorghum
3. 1/4 teaspoon plus 1 pinch fine sea salt, divided
4. 1 teaspoon sunflower oil, divided
5. 10 ounces shitake mushrooms, cut into 1/4-in.-thick slices, divided
6. 1/4 teaspoon black pepper, divided
7. 1/4 cup chopped shallot
8. 3 green onion, thinly sliced, white and green parts separated
9. 2 1/2 tablespoons unsalted butter, divided
10. 2 tablespoons plus 1 tsp. white or yellow miso

Method

1. Combine 3 cups water, sorghum, and 1 pinch of salt in a large saucepan and bring to a boil for 5 minutes. Reduce to low heat, cover and cook for 1 hour, stirring once after 30 minutes. Remove from heat, stir, cover and let stand for 15-20 minutes until more liquid is absorbed. The sorghum is done when the grains are chewy-firm with a slight snap.
2. Meanwhile, heat 1/2 teaspoon oil to medium-high heat in a large non-stick skillet. Add half of the mushrooms, season with some of the salt and pepper and seer for 3 minutes, stirring when bottoms of mushrooms are browned and tops are glistening with mushroom sweat. Cook, stirring often, until tender and fragrant. Transfer to a bowl. Repeat with the remaining mushrooms, salt and pepper and transfer to bowl.
3. Reduce heat to medium-low, add butter and fry shallots and scallions for about 2 mins until soft and add to mushrooms.
4. Drain sorghum, reserving 2 to 3 tablespoons cooking liquid.
5. Melt remaining 1 1/2 tablespoons butter in skillet over medium. Whisk in the miso. Add the sorghum and reserved cooking liquid; stir to combine. (If mixture is too creamy, cook for a few minutes more to evaporate some of the liquid.) Stir in the mushroom mixture. Cook until warmed through. Stir in the green scallion slices. Serve warm or at room temperature.

source: cookinglight.com by ANDREA NGUYEN