Almond Mushroom Sorghum Pilaf
Enjoy a delicious Almond Mushroom Sorghum Pilaf packed with flavor, perfect for gatherings! Yielding 25 servings, this recipe by Chef Ray Potter showcases pearled sorghum in a savory dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sorghumcheckoff.com.
Cooking tools:
- Rondo pot
- Pot
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Saucepan
- Skillet
- Pan
- Wooden spoon
- Spoon
- Mixing bowl
- Colander
Ingredients
- 4 fl oz Canola Oil
- 1 cup Celery, washed, 1/4 inch dice
- 1 cup Yellow Onion, 1/4 inch dice
- 1 cup Green Onion, thinly sliced
- 1 cup Chopped Red Bell Pepper
- 1 quart Sliced Mushrooms
- 1 1/2 teaspoons Garlic Powder
- 1 tablespoon Salt
- 1/4 teaspoon White Pepper, Ground
- 2 quarts Chicken Stock
- 681 grams Pearled Sorghum Grain
- 1 1/2 cups Unbalanced Toasted Almonds
More Like This
Sorghum Pilaf Recipe
sorghumcheckoff.com
Vegan Sorghum Rice Pilaf
rootscollective.ph
Sorghum Pilaf with Roasted Asparagus
sorghumcheckoff.com
Sorghum Butter
sorghumcheckoff.com
Pearled Sorghum Hummus
sorghumcheckoff.com
Recipes Archive
sorghumcheckoff.com
Spinach and Almond Sorghum Salad
sorghumcheckoff.com
Sorghum Stuffed Peppers
sorghumcheckoff.com