Vegan Sorghum “Fried Rice”

Ingredients

1 cup sorghum
3 cups vegetable broth
1 each medium red bell pepper and green bell pepper, thinly sliced into 1-inch pieces
6 ounces snow peas, trimmed and cut into 1-inch pieces
4 scallions cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon fresh ginger, minced
4 teaspoons tamari
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
Hot red pepper sauce to taste
2 teaspoons vegetable oil

Directions

Combine sorghum and broth in a small saucepan and bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, about 40 to 55 minutes.

Spread the sorghum out on a large plate and let stand for 5 minutes.

While the sorghum is cooling, coat a large nonstick wok with vegetable oil and place over medium heat. Add snow peas and cook, stirring for 2 minutes. Add bell peppers, scallions, garlic and ginger. Cook, stirring until the vegetables are just tender, about 2 minutes.

Add cooked sorghum, tamari and vinegar to the pan and cook until the liquid is absorbed, about 30 seconds to 1 minute. Remove from heat, stir in sesame oil and hot sauce. Season to taste.

Serving size: 6 servings.

Recipe courtesy of the United Sorghum Checkoff Program and the Seattle Renaissance Hotel.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.