Ingredients
Scale
- 1 cup wholegrain sorghum (see Variations)
- 2 cups water or stock, for cooking + 1 cup of water for Instant Pot
- 2 tbsp olive oil
- 2-3 cloves or garlic, peeled and minced
- 1 tsp red pepper flakes
- 1 ear of fresh corn, kernels cut from the cob
- 1 medium zucchini, diced into 1/2 inch sized cubes
- 1 medium summer squash, diced into 1/2 inch sized cubes
- salt, to taste
- fresh ground black pepper
- 4-5 sprigs of cilantro, leaves and tender parts of stem, chopped
- 2-3 green onions, thinly sliced
- crumbled goat cheese, as needed, for topping
- raw red or regular walnuts, as needed
Instructions
- Place a cup of sorghum in a stainless steel insert pan or directly in the inner pot of the Instant Pot and rinse under cold water.
- Add 2 cups of water or stock to the rinsed grain and set aside.
- Add 1 cup of water to the inner pot of the Instant Pot.
- Place the trivet inside and then place the pan with sorghum and water/stock over it.
- Close the lid, turn the steam valve to sealing position.
- Press the Steam button. Set the time to 20 minutes and pressure to high.
- When cooking is complete, let the pressure release naturally. This will take about 15 minutes.
- Open the lid and gently fluff the cooked sorghum and set it aside till you are ready to use.
- Alternatively, you can cook 1 cup of sorghum with 2 cups of water in a pot over a stove by bringing it to a boil and then simmering it covered for about 1 hour. (see FAQs & Notes for cooking in a stovetop pressure cooker)
- In a deep sauté pan, heat oil over medium heat and once it starts shimmering (having light waves), add in the minced garlic and red pepper flakes.
- Let them sizzle for 30 seconds and then stir them for another 30 seconds to let the oil infuse with their flavor.
- Add in the corn and stir.
- Sauté the corn for 4-5 minutes over medium heat, stirring frequently, till it sweats and lightly caramelizes.
- Add in the diced zucchini and summer squash and continue sautéing over medium heat for another 2-3 minutes, stirring frequently.
- Season with salt and fresh ground black pepper. Turn the heat off.
- You don’t want to cook the zucchini and the squash too much. They should retain the freshness and the crunchy texture.
- Finally add in the cooked sorghum and toss well to combine.
- Adjust seasonings, if needed.
- Transfer to a serving bowl. Garnish with sliced green onions and chopped cilantro. Top with crumbled goat cheese and raw walnuts.
- Serve warm or at room temperature (see Notes for storage instructions).