Sorghum with Corn and Arugula

Name: Sorghum with Corn and Arugula
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 9 h 20 min
Yield: 4 servings
Ingredients: whole-grain sorghum; red onion; Vegetable Broth 2.0; white miso paste; red bell pepper; corn; Savory Spice Blend 2.0; lemon juice; pippali; pepitas; cilantro; arugula

Overnight-soaked whole-grain sorghum simmered with red onion and broth, then finished with bell pepper, corn, lemon, pepitas, cilantro, and fresh arugula. Highlights sorghum as a resistant starch whole grain.

From The How Not to Age Cookbook

Prep: 10 min
Cook: 1 h 10 min
Total: 9 h 20 min
Yield: 4 servings
Category: Main Course

Nutrition (estimated)

per about 1.25 cups

Calories: 260 kcal
Protein: 8 g
Fat: 4 g
Carbs: 52 g
Fiber: 7 g
Sugar: 7 g
Sodium: 180 mg

Ingredients

whole-grain sorghum
red onion
Vegetable Broth 2.0
white miso paste
red bell pepper
corn
Savory Spice Blend 2.0
lemon juice
pippali
pepitas
cilantro
arugula

Sorghum Arugula Corn

Instructions

Simmer drained sorghum with red onion and Vegetable Broth 2.0, covered on low, 45–60 min until just tender.
Stir in miso mixture, bell pepper, corn, and Savory Spice Blend 2.0; cover and cook 10 min more.
Fluff with a fork; toss with lemon juice, pippali, pepitas, cilantro, and arugula.