SORGHUM SEEDS WITH MUSHROOMS AND MISO ENJOY DAN:

             SORGHUM WITH MUSHROOMS AND MISO by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 cups water

1 cup sorghum seeds

1/4-teaspooon kosher salt, with 1 pinch

1 teaspoon olive oil

9 cremini mushrooms, sliced, divided

1/4-teaspoon black pepper

1/4-cup shallots, chopped.

1/2-teaspoon curry powder

3 scallions, white and greens separated (1/4-cup whites, 1/2-cup greens)

2-1/2- tablespoons butter

2 tablespoons miso

DIRECTIONS:

1.   Combine water, sorghum, a pinch of salt in a 2-quart saucepan.

2.   Bring to a boil; cook 5 minutes.

3.   Reduce to low; cover and cook 1 hour, stirring once after 30 minutes.

4.   remove from heat and stir, then let stand for 20 minutes.

5.   Grains are chewy-firm with a sight snap.

6.   Heat 1/2-teaspoon oil in a skillet over medium-high heat when sizzling.

7.   Add the mushrooms stirring often, season with salt and pepper.

8.   Transfer to a bowl.

9.   Reduce heat to medium-low; add shallots, curry powder, white scallions, and 1 tablespoons butter.

10  Saute for 2 minutes; then add to mushrooms.

11  Drain sorghum, reserving 3 tablespoon’s cooking liquid.

12  Melt 1-1/2 tablespoons butter in a skillet over medium-heat when hot.

13  Whisk in miso, add the sorghum and reserved cooking liquid, stir to combine.

14  Stir in mushrooms mixture.

15  Cook until warmed through.

16  Stir in green scallions.

ENJOY DAN:                                                        EAT GRAINS AND LOVE LIFE!!