Pesto Herb Sorghum with Roast Vegetables

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Dietary: Dairy-Free, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegan, Vegetarian, Whole Grain

Combines the goodness of ancient grain sorghum, quinoa and brown rice with flavorful oven-roasted vegetables in one delicious side dish.

Prep: 10 min
Total Time: 45 min
Yield: 6 servings


  • 1 package Hodgson Mill Sorghum, Quinoa & Brown Rice - Pesto Herb
  • 1/2 pint grape tomatoes
  • 1/2 cup red onion, cut into bite-size wedges
  • 1 sweet bell pepper, cored, seeded and cut into bite-sized pieces
  • 1 cup zucchini, cut into bite-size pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp lemon zest
  • squeeze of fresh lemon juice
  • chopped fresh parsley, for garnish


  • Preheat oven to 400ºF. Line a large rimmed baking sheet with foil.
  • Bring water or broth to a boil in a medium saucepan and then add the sorghum mix. Reduce heat, cover and simmer 15 minutes or until most all of the liquid is absorbed. Remove from heat,let sit covered 5 minutes with the lid on. Stir and set aside.
  • Arrange vegetables in a single layer on prepared baking sheet Set aside. In a small bowl, whisk olive oil and garlic together and drizzle over vegetables. Gently toss until evenly coated. Roast in a 400°F oven for 18 to 20 minutes.
  • Fold roasted vegetables into cooked grains. Add lemon zest and juice, stirring to combine. Garnish with chopped, fresh parsley if desired. Serve immediately.
  • Notes: Grilled or roasted chicken can be added to make this recipe a main dish.