Hodgson Mill Recipe Blog

 Print Friendly and PDF

Sorghum Stew with Chicken, Chorizo and Black Beans

 

Oh, how I love comfort food, and now that fall has arrived, it’s all I want to eat.  Nothing says comfort like a big pot of hearty stew, so that’s just what I fixed for dinner. Pearled Sorghum is part of Hodgson Mill’s new line of whole grain products, so I decided to give it a try in my latest comfort food dish.  Along with roast chicken, chorizo sausage, garlic, onions, carrots, and black beans, pearled sorghum adds flavor (slightly nutty) and thickens the stew much like rice, but with more nutritional value.  I also like that sorghum takes on the flavor of the broth without getting mushy or disintegrating into the liquid after a few too many stirs – something that makes a difference especially when leftovers come into play.  And boy, will you be glad to have leftovers of this stew!

 

Popular in India and Africa, sorghum is beginning to catch on in other parts of the world for being naturally gluten free and rich in dietary fiber, vitamins, and nutrients.  During the pearling process (they really look like little pearls!), the outer hull is removed so the grain is quicker cooking- a convenience busy cooks like me appreciate.   Each quarter cup of pearled sorghum has 5 grams of protein, so that means the ¾ cup in this stew adds 15 grams of protein to the overall dish.  Not too shabby for something that tastes good and is good for you.  

To begin, add two cups of water, pearled sorghum and a pinch of salt to a medium size sauce pot.  Bring the mixture to a boil, cover, reduce the heat to a simmer and cook for 35 to 40 minutes or until most all of the liquid is absorbed.  Remove the pot from the heat and set aside.  After about five minutes, remove the lid, fluff with a fork and take a taste.  The grains are slightly nutty, kind of chewy and much more interesting than plain rice, that’s for sure.  Set aside, uncovered.

I think part of the reason I love comfort food so much is because it’s most often put together in one pot, with this stew being no exception.  Comfort also means not having lots of dishes to do at the end of the meal.

Heat the olive oil in a large soup pot and sauté the chorizo for 3 to 4 minutes until it’s well browned.  Add the onions, carrots, and garlic and sauté for about 8 minutes or until the vegetables are crisp-tender.  Stir in the tomato paste and salt, sauté for two minutes and then add the flour, stirring an additional two minutes.

Slowly add the chicken broth, bring to a boil, reduce the heat and simmer for ten minutes.  Add the chicken, sorghum and beans and simmer for ten more minutes, being sure to give the stew a stir every few minutes to prevent it from sticking to the bottom of the pot.  Serve hot with a small handful of sliced green onions on top.  Yum!

For my first comfort food dish of the season, Sorghum Stew with Chicken, Chorizo, and Black Beans is a winner.  The flavors are outstanding, from the mildly spicy chorizo sausage to the onions, garlic, carrots, and beans, to the ever-convenient, pre-cooked rotisserie chicken.  All of it together, with a generous helping of Hodgson Mill Pearled Sorghum, equals a fantastic, one-pot meal that not only makes for a delicious dinner, but multiple leftover lunches to boot.  Seek out a bag of pearled sorghum, either from the supermarket or our on-line store.  It’s a great addition to any gluten free, whole-grain-based pantry, and no doubt will be appearing in more of my comfort food cooking this fall.  Enjoy!

Ingredients

  • 3/4 cup Hodgson Mill Pearled Sorghum
  • 2 cups water
  • pinch of salt
  • 2 Tbsp olive oil
  • 4 oz chorizo sausage, diced
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1/2 tsp kosher salt
  • 3 Tbsp Hodgson Mill Naturally White Flour
  • 1 quart chicken broth
  • 3 cups roast chicken, shredded
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup green onion, finely sliced

Instructions

Bring two cups of water, pearled sorghum and a pinch of salt to a boil in a medium size sauce pot.  Cover, reduce the heat to a simmer and cook for 35 to 40 minutes or until most all of the liquid is absorbed.  Remove the pot from the heat and set aside with the lid on for five minutes.  Remove the lid, fluff with a fork and set aside.

Heat the olive oil in a large soup pot and sauté the chorizo for 3 to 4 minutes until it’s well browned.  Add the onions, carrots, and garlic and sauté for about 8 minutes or until the vegetables are crisp-tender.  Stir in the tomato paste and salt, sauté for two minutes and then add the flour, stirring an additional two minutes.

Slowly add the chicken broth, bring to a boil, reduce the heat and simmer for ten minutes.  Add the chicken, sorghum and beans and simmer for ten more minutes, being sure to give the stew a stir every few minutes to prevent it from sticking to the bottom of the pot.  Serve hot with a small handful of sliced green onions on top.

Serves 6 to 8                 

Inspired by, Grains as Mains, by Jodi Moreno & Sarah Caron


You can find Sorghum Stew with Chicken, Chorizo and Black Beans and other recipes from Hodgson Mill by visiting the Recipes page.


 Print Friendly and PDF

Author: Holly






b i u quote


CAPTCHA image
Enter the code shown above in the box below
Save Comment

Showing 5 Comments
Avatar  Forskolin 2 years agoReply

This website was... how do you say it? Relevant!! Finally I've found something that helped me. Appreciate it!

Avatar  essay hell 2 years agoReply

There is no topic of thesis writing existing in the world in which no research has yet be done. It is possible that certain topic has very less amount of researches done and very less amount of theoretical frameworks are available for the topic.

Pearled sorghum is a great recipe for serving your guests at home when you have no larger time to prepare and the procedure of making this recipe more delicious and there are some delicious food recipes in the market place, but most of those are not easy to prepare at home within a very short period of time.

Avatar  Rhonda 2 years agoReply

Where do you find chorizo sausage locally?

Avatar  Holly 2 years agoReply

I used Johnsonville Chorizo that I bought at Dierbergs. Feel free to substitute regular sausage if you aren't able to find chorizo in your local markets.

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>