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Sorghum Pilaf with Roasted Asparagus

The Sorghum Checkoff

"Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal."
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35 m servings 553 cals
Original recipe yields 2 servings

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  1. In a small saucepan, boil 2 cups of water and add 1/2 cup of whole grain sorghum to make 1 1/2 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  2. Preheat oven to 400 degrees F. Trim ends from the asparagus and cut into 1/2 inch pieces. Cut the shallots into thin slices and place the asparagus and shallots in a roasting pan. Toss with olive oil and salt. Roast for 20 minutes or until the asparagus is cooked and starts to char.
  3. Once the asparagus is cooked, toss the sorghum with the asparagus, feta and parsley (use more or less sorghum if needed). Whisk together the dressing ingredients, pour over the sorghum mixture and toss until well combined. Toss and add more salt as desired.
  4. Pair with white fish (cook however desired).


  • Tip:
  • For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

Per Serving: 553 calories; 31.9 g fat; 57.5 g carbohydrates; 13.4 g protein; 22 mg cholesterol; 883 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious. Make a couple of batches of sorghum in advance in different stocks and freeze for future use. Easy and holds its texture very well.