Sorghum (also known as jowar) is a type of millet and dubbed the ‘new quinoa’. It’s rated amongst the top five healthy grains in the world and has innumerable health benefits. Packed with green goodness, this risotto recipe will keep you satisfied without the guilt, recipe by @sonalicooks .
INGREDIENTS:
- 315g sorghum covered in water and soaked overnight
- 500ml vegetable stock (stock pot+500ml water)
- 1 tbsp Turmeric ghee
- 1 heaped tsp cumin seeds
- 1 medium white onion, finely diced
- 2 garlic cloves, peeled and minced
- 1 inch ginger, peeled and minced
- 1.5 tsp cumin-coriander powder
- 1 tsp chilli or 1 green chilli, finely chopped if you like it spicy
- 125g peas
- 125g spinach
- 125g green beans, chopped
- 100g edamame beans
- Salt to taste
- Squeeze of lemon juice
Garnish:
- Coriander, finely chopped
- Cashews, roasted
- Pumpkin seeds, toasted
INSTRUCTIONS:
- Soak the sorghum overnight in plenty of water. The next day discard the water and rinse the grains
- Pressure cook the sorghum with the vegetable stock until tender. Alternatively cook it on the stove until tender but has a bite
- In a deep saucepan, heat the ghee until melted and sauté the onion until translucent, then add the cumin seeds and garlic and ginger and cook for a further few mins. Then add the spices, chilli and salt
- Stir in the vegetables and cook until tender then add in the cooked sorghum until well combined
- Garnish with a squeeze of lemon, coriander, cashews and pumpkin seeds