Here is another recipe using whole grain sorghum. The green chilies and red pepper flakes give it just a little bit of spicy kick that is absorbed by the whole grain sorghum. I got the idea for the recipe here, but I changed it up a bit.
Here’s a fun little video about whole grain sorghum from Bob’s Red Mill.
I soaked the sorghum for several hours, then cooked it ahead of time in vegetable broth, just like in my pea salad recipe. I hope you enjoy this healthy, spicy recipe!
- 6 strips of bacon, fried and crumbled into pieces
- 1 tablespoon extra virgin olive oil
- 1 white onion, chopped
- 1 clove of garlic, minced
- 3 green onions, chopped
- 1 large tomato, chopped
- 1 8oz. can tomato sauce
- dash of red pepper flakes
- salt & pepper
- 2 cups cooked & shredded chicken breast
- 2 cups cooked whole grain sorghum
- 1 red bell pepper, chopped
- 1 small can of Hatch diced green chilies
- 1/2 cup kale, chopped
- 2 cups grated sharp cheddar cheese, divided
Cook the whole grain sorghum ahead of time (instructions here).
Preheat oven to 375 degrees F and spray a 7 × 9 baking dish with no-stick olive oil spray.
Fry the bacon and set aside to cool. Remove some of the bacon grease and cook the chicken breast in the same pan until cooked through. Cut chicken into bite-sized pieces.
In the same skillet, over medium-high heat, add olive oil, garlic and white and green onions. Sauté for 2-3 minutes.
Add chopped tomato, tomato sauce, red pepper flakes and salt & pepper. Stir and simmer for 5-7 minutes.
Meanwhile, combine sorghum, chicken, crumbled bacon, red bell pepper, green chilies, kale and 1 cup of the cheddar cheese in a large bowl. Season with salt & pepper to taste.
Add tomato sauce mixture to the bowl and toss to combine.
Pour mixture to the baking dish.
Top with remaining cheddar cheese and cover with foil.
Bake for 15 minutes. Remove foil and bake for another 10 minutes.
Remove from oven and garnish with additional green onions, if you like.
Makes 4-6 servings.
Keep an open mind – not everyone smells life the same way.