Mediterranean Stir Fry

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Great main dish with a Mediterranean flair


  • 1 5 oz pkg. Hodgson Mill Sorghum, Quinoa, Brown Rice - Pesto Herb
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 2 medium chicken breast, diced
  • 1 cup cherry tomatoes, cut in half
  • 1/4 cup green bell peppers, chopped
  • 1-2 Tbsp. pesto
  • parmesan, or fetta cheese for topping
  • salt and pepper to taste


Prepare sorghum, brown rice, quinoa, pesto herb as directed. In a medium pan, heat 1 Tbsp. olive oil, chopped onions and garlic. Sauté for 2 minutes. Add diced chicken breast and cook until no longer pink. Add cherry tomatoes and green pepper and sauté for 2-3 minutes. Add pesto and stir. Remove from heat. Top with parmesan or feta cheese. Serve with prepared sorghum brown rice quinoa pesto herb.

4 servings Print this Recipe

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