Celebrate the Flavors of the World with Whole Grains

 

Sorghum is an energy efficient whole grain rich in antioxidants. Costing only 50 cents a serving, sorghum is a nutrient dense ingredient. Combine with vegetables, dried beans and spices to create a satisfying nutritious meal.

Originally cultivated in East Africa, sorghum is valued for resistance to drought and heat. This soup combines the grain with kidney beans, most commonly used in that region and a local spice blend called Pilau masala.

Pilau Masala

Grind in spice grinder.

1/2 teaspoon cumin seeds

1/2 teaspoon peppercorns

1/2 teaspoon cloves

1/4 teaspoon cardamom seeds

 

Combine ground spices with cinnamon.

1/4 teaspoon ground cinnamon

 

This recipe is based on one in the book "Spice" by Dr. Stuart Farrimont.  

 

Whole grains originated in many parts of the world.

Most whole grains can grow in the United States. The "sorghum belt" in the United States extends from South Dakota to Texas.

 

This is sorghum grown nearby in Preston County, West Virginia.

 

 

Next Wednesday I will be hosting a class for the university's Life Long Learners celebrating "Whole Grains for a Day". The soup I serve features sorghum, combined with local white beans and spices familiar to many in our area. Here is the soup:

 

Sorghum and White Bean Soup

(4 1/2 cups)

Combine sorghum and beans with 3 cups of water in countertop pressure cooker. Cook for 30 minutes. Release steam and drain. 

1/3 cup sorghum (dry volume)

1/3 cup white beans (dry volume)

 

Heat oil in saucepan. Add raw vegetables and saute for about 10 minutes.

4 teaspoon olive oil

1 medium onion, diced

1 carrot, peeled and diced

1 celery stick, diced

1 garlic clove, minced

 

Add seasonings and stir for 60 seconds.

1 1/8 teaspoon basil

1 1/3 teaspoon Italian Seasoning

1 teaspoon salt

2/3 teaspoon pepper

 

Add cooked and drained sorghum and beans.

 

Add tomatoes, water and bouillon. Bring to a boil. Lower heat and simmer for 30 minutes.

1 cup diced tomatoes in juice

3/4 cup + 2 Tablespoons crushed tomatoes

2 cups water

1 low sodium vegetable bouillon cube

 

Stir in spinach just prior to service.

3/4 cup spinach , stems removed

 

This recipe is based on one from the Whole Grains Council. 

 

March is National Nutrition Month. This year's theme embraces global cuisine.