We are relatively new to ancient grains like sorghum and decided to give them a try. The finished product is a nutty, al dente grain that can be prepared in a number of ways. Many people suggest soaking overnight to shorten the cooking time, but in our case that wasn’t an option. The sorghum was soaked for about an hour then boiled in vegetable stock. Te You has been a favorite of ours since trying it at one of our favorite brunch spots in Knoxville, The Plaid Apron. It’s somewhere between a broccoli leaf and mustard green taste. The longer it cooks, the more like mustard it becomes. We topped ours with a pan-seared trout filet. Nothing but salt and pepper on it and into a hot hot pan, skin side down until almost cooked. Then flip it for a few seconds to finish it on the flesh side.
On top, we popped some sorghum by throwing a tablespoon in a very hot pot, removing the pot from the heat and shaking it a couple times. And since we had some fresh dill in the garden, we plopped a few sprigs on as garnish.