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Sorghum. Say it with us...Sor-ghum.
This spring and summer we’re loving Sorghum! A super versatile and tasty grain. The newest ancient supergrain - it's nutty, chewy and so healthy!
Perfect for salads in the warmer months and stews when things start to cool off (although we’ve got our fingers crossed that that won’t happen for a while now!).
Watch Ali show us how she uses sorghum in a twist on the classic risotto, register your details, answer the simple question and you’re in the draw to win a Ceres Organics prize pack!
As with all Ceres Organics products, Sorghum is BioGro certified organic (that means no herbicides, pesticides or nasty chemicals), it’s gluten free for those with sensitive tummies and has double the protein and dietary fibre of brown rice. All we’re hearing is ‘move over quinoa, here comes sorghum!’.
Impress your guests with this Sorghum Spinach Risotto with Almond Tahini Hummus recipe:
Ingredients for the Risotto (serves 4)
2 cups Organic Sorghum
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
3 cloves garlic, crushed
2 shallots, sliced
1 carton Vegetable Broth
1 cup water
3 cups frozen peas, thawed
4 cups spinach leaves
1/2 cup mint leaves
1 teaspoon lemon rind
1 1/2 cups water
Black pepper, to serve
Cook sorghum according to packet directions. Set aside.
Heat oil over medium heat in a large pot, add garlic and shallots and cook for about 4 minutes.
Add sorghum, stock and water. Cook over high heat stirring occasionally, for about 30 minutes, or until absorbed. Sorghum takes longer to cook than rice - you may need additional water until your sorghum becomes more 'risotto' like.
While the sorghum is cooking, place remaining ingredients in a blender and blend on high until you have a super thick creamy consistency. Add mixture to the pot of sorghum and stir through until well combined and heated through.
Serve 'risotto' topped with a generous helping of hummus. Season with cracked pepper.