- 3 Tbsp. unsalted butter
- 3 cloves garlic, finely minced
- 1 package Hodgson Mill Gluten Free Pearled Sorghum
- 2 cups chicken broth
- 1 1/4 cups water
- 2 cups fresh zucchini, shredded and pressed to release excess moisture (see note below)
- 1 1/2 cups sharp cheddar cheese, shredded
- salt and pepper to taste
Melt butter in a medium saucepot over medium-high heat. Add garlic and sauté for 30 seconds. Add sorghum, broth, and water to the pot. Cover, bring mixture to a boil, reduce heat to a simmer and cook for 45 to 50 minutes or until most all of the liquid has been absorbed. Turn off the heat, but leave the pot on the burner. Remove the lid and stir in the zucchini and cheese. Cover and let stand for five minutes or until the cheese has melted and the mixture is warmed through. Serve immediately.
Note: Measure the two cups of zucchini after it has been grated and pressed in a colander or between paper towels to release as much moisture as possible.
Adapted from damndelicious.net
Serves 6 to 8
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