Home/Steel-Cut Sorghum/Recipes
Back to Home

Healthy Recipes using Steel-Cut Sorghum

Savory Steel-Cut Sorghum Breakfast Bowl

Start your day with a hearty breakfast bowl featuring steel-cut sorghum, sautéed spinach, and poached eggs for a nutritious and filling meal.

Ingredients
  • 1 cup steel-cut sorghum
  • 2 cups water
  • 1 cup fresh spinach
  • 2 eggs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. In a saucepan, bring water to a boil and add steel-cut sorghum. Reduce heat and simmer for 30-40 minutes until tender.
  2. In a skillet, heat olive oil over medium heat and sauté spinach until wilted. Season with salt and pepper.
  3. Poach the eggs in boiling water for about 3-4 minutes, then assemble the bowl with sorghum, spinach, and eggs on top.

Mediterranean Sorghum Salad

A refreshing salad combining steel-cut sorghum with cherry tomatoes, cucumber, feta cheese, and a tangy lemon dressing.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked sorghum, cherry tomatoes, cucumber, and feta cheese.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.

Sorghum and Vegetable Stir-Fry

A colorful stir-fry featuring steel-cut sorghum, mixed vegetables, and a savory soy sauce for a quick and healthy dinner.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
Instructions
  1. In a large skillet, heat sesame oil over medium heat and add garlic, cooking until fragrant.
  2. Add mixed vegetables and stir-fry for 5-7 minutes until tender.
  3. Stir in cooked sorghum and soy sauce, mixing well before serving.

Sorghum and Black Bean Tacos

Delicious and nutritious tacos filled with steel-cut sorghum, black beans, avocado, and fresh salsa for a healthy twist on a classic dish.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 can black beans, rinsed and drained
  • 4 corn tortillas
  • 1 avocado, sliced
  • 1 cup fresh salsa
Instructions
  1. Warm the corn tortillas in a skillet over medium heat until pliable.
  2. In a bowl, combine cooked sorghum and black beans, mixing well.
  3. Assemble the tacos by filling each tortilla with the sorghum mixture, avocado slices, and salsa.

Sorghum Porridge with Berries

A warm and comforting porridge made with steel-cut sorghum, topped with fresh berries and a drizzle of honey for a wholesome breakfast.

Ingredients
  • 1 cup steel-cut sorghum
  • 4 cups almond milk
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
Instructions
  1. In a saucepan, combine steel-cut sorghum and almond milk, bringing to a boil.
  2. Reduce heat and simmer for 30-40 minutes until creamy, stirring occasionally.
  3. Serve topped with mixed berries, honey, and a sprinkle of cinnamon.

Sorghum and Chickpea Buddha Bowl

A nourishing Buddha bowl featuring steel-cut sorghum, roasted chickpeas, and seasonal vegetables, drizzled with tahini dressing.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 can chickpeas, rinsed and drained
  • 2 cups assorted vegetables (zucchini, carrots, bell peppers)
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss chickpeas and vegetables with olive oil, salt, and pepper, then spread on a baking sheet.
  2. Roast for 20-25 minutes until golden and crispy.
  3. Assemble the bowl with sorghum, roasted chickpeas, and vegetables, then drizzle with tahini.

Sorghum and Apple Breakfast Muffins

Healthy muffins made with steel-cut sorghum, grated apples, and cinnamon, perfect for a quick breakfast or snack.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 cup whole wheat flour
  • 1/2 cup grated apple
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, mix cooked sorghum, flour, grated apple, honey, baking powder, cinnamon, and eggs until well combined.
  3. Pour the batter into muffin cups and bake for 20-25 minutes until golden.

Sorghum and Lentil Soup

A hearty and nutritious soup made with steel-cut sorghum, lentils, and vegetables, perfect for a cozy meal.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 cup lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and carrots until softened.
  2. Add lentils, vegetable broth, cumin, and bring to a boil. Reduce heat and simmer for 20-25 minutes.
  3. Stir in cooked sorghum, season with salt and pepper, and serve warm.

Sorghum Energy Bites

Nutritious energy bites made with steel-cut sorghum, nut butter, and dried fruits, perfect for a healthy snack on the go.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1/2 cup almond butter
  • 1/2 cup rolled oats
  • 1/4 cup honey
  • 1/2 cup dried cranberries
  • 1/4 cup chia seeds
Instructions
  1. In a bowl, mix cooked sorghum, almond butter, oats, honey, dried cranberries, and chia seeds until well combined.
  2. Form the mixture into bite-sized balls and place on a baking sheet.
  3. Refrigerate for at least 30 minutes before serving.

Sorghum and Roasted Vegetable Quinoa Bowl

A vibrant quinoa bowl featuring steel-cut sorghum, roasted vegetables, and a light lemon vinaigrette for a healthy lunch or dinner.

Ingredients
  • 1 cup cooked steel-cut sorghum
  • 1 cup cooked quinoa
  • 2 cups assorted vegetables (sweet potatoes, Brussels sprouts)
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper, then roast for 25-30 minutes.
  2. In a bowl, combine cooked sorghum, quinoa, and roasted vegetables.
  3. Drizzle with lemon juice and toss gently before serving.