Chipotle Pilaf with Pan Roasted Corn

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Dietary: Clean Eating, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

Great gluten free side with a kick!

Prep: 5 min
Total Time: 30 min
Yield: 4-6 servings


  • 1 pkg (5 oz) Hodgson Mill Sorghum, Quinoa, Brown Rice - Chipotle
  • 2 cups corn, fresh or frozen
  • 1-1/2 Tbsp olive oil
  • 1 cup carrots, sliced thin
  • 1/2 cup celery, sliced
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1/2 cup almonds, slivered
  • 1/2 cup Parmesan cheese, shredded
  • salt and pepper, to taste


  • Prepare sorghum, quinoa & brown rice chipotle according to direction. Set aside.
  • In a medium skillet, heat olive oil over medium heat. Add corn, sauté until toasted. Add carrots, celery, onion and garlic; sauté 3-5 minutes until tender crisp. Add almonds, cook for 2-3 minutes until nuts begin to toast. Add prepared sorghum, quinoa & brown rice, salt and pepper to taste.
  • Heat through until flavorings are incorporated. Add extra liquid if mixture seems dry.
  • Stir in cheese, blending until melted.
  • Remove from heat and transfer to serving dish.
  • Garnish with additional cheese and toasted almonds if desired.
  • Serve immediately.