Best 2 Sorghum Bowl With Black Beans Amaranth And Avocado Recipes
Embark on a culinary journey with our tantalizing Sorghum Bowl with Black Beans, Amaranth, and Avocado recipe. This vibrant and wholesome dish combines the earthy flavors of sorghum, the protein-packed goodness of black beans, the nutty texture of amaranth, and the creamy richness of avocado. Each ingredient harmonizes perfectly, creating a symphony of flavors and textures that will delight your palate.
In addition to the main recipe, we present a tempting array of variations to cater to diverse dietary preferences and culinary inclinations. Indulge in the vibrant flavors of the Roasted Red Pepper and Corn Salsa, the tangy freshness of the Citrus Vinaigrette, and the creamy indulgence of the Avocado Dressing. Whether you're a vegan, vegetarian, or simply seeking a healthy and delectable meal, this collection of recipes has something for everyone.
OVEN-BAKED MILLET
Deborah Madison, in her wonderful new cookbook, "Vegetable Literacy," put a new spin on millet that may have changed my millet-cooking life forever. She suggests cooking the grain as you would a polenta, which it kind of resembles when it's cooked, with most of the grains breaking down to a mush while others remain crunchy. I'd always been a bit flummoxed by this uneven cooking and the texture of the broken-down millet (it's a bit chalky). But serving it like a polenta makes perfect sense. You can serve it soft, right after it's cooked, or let it set up and then slice it and crisp the slices or use them in gratins, as I do with cornmeal polenta. I was so taken with this idea that I decided to cook the millet in the oven, the way I do for my easy cornmeal polenta, after first toasting it in the pan. It worked beautifully.
Provided by Martha Rose Shulman
Categories side dish
Time 1h10m
Yield 4 to 6 servings.
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Heat a 10-inch cast-iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell toasty, sort of like popcorn. Add the water or stock and the salt.
- Transfer the pan to the preheated oven. Set the timer for 25 minutes and give the millet a stir. Bake for another 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan. Remove from the oven; if desired, stir in the Parmesan. Serve right away, topped with tomato sauce or a stew. Alternatively, allow to cool, either in the pan or spread in a small sheet pan, baking dish or cake pan; when it is solid, cut into squares, slices or rounds, which you can grill, fry or layer in a gratin.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 466 milligrams, Sugar 0 grams, TransFat 0 grams
SORGHUM BUDDHA BOWL
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
- Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.
- Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.
- Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
- Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.
Nutrition Facts : Calories 767.8 calories, Carbohydrate 86 g, Fat 41.3 g, Fiber 14.1 g, Protein 18.5 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 6.1 g
Tips:
- Use Fresh Ingredients: Fresh ingredients always result in a tastier dish, so make sure to use the freshest vegetables, herbs, and spices you can find.
- Cook the Sorghum Properly: Sorghum is a whole grain that needs to be cooked properly to achieve the best texture and flavor. Rinse it well before cooking, and then cook it according to the package directions.
- Don't Overcook the Vegetables: Overcooked vegetables are mushy and flavorless, so be careful not to overcook them. Cook them just until they are tender-crisp.
- Use a Variety of Spices: Spices add flavor and depth to a dish, so don't be afraid to experiment with different spices. This recipe uses cumin, chili powder, and smoked paprika, but you could also try using other spices like coriander, turmeric, or garam masala.
- Top with Fresh Herbs: Fresh herbs add a pop of color and flavor to a dish. Cilantro, parsley, and basil are all great options for topping this sorghum bowl.
Conclusion:
This sorghum bowl with black beans, amaranth, and avocado is a delicious and healthy meal. It's packed with protein, fiber, and nutrients, and it's easy to make. The sorghum is cooked in a flavorful broth, and the black beans, amaranth, and avocado add a variety of textures and flavors. This bowl is perfect for a quick and easy lunch or dinner, and it's also great for meal prep.
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