Sorghum Pilaf

1 cup uncooked sorghum grain
2 1/2 tablespoons olive oil
3 to 4 cups chicken broth
1 cup carrots, thinly sliced
1/2 cup celery, sliced
1 clove garlic, minced
3 green onions, sliced
1/3 cup pine nuts or slivered almonds, toasted
1 1/2 cups cherry tomatoes, halved

Salt to taste

Dash freshly cracked pepper

Rinse sorghum kernels and drain thoroughly. In a heavy 3-quart saucepan over medium-low heat, combine sorghum and 1 tablespoon olive oil. Stirring constantly, gently toast sorghum in oil for 2 to 3 minutes or until lightly browned. Add chicken broth and reduce heat. Cover and simmer for 45 to 50 minutes or until broth is absorbed and grain is tender. Drain excess liquid, if necessary; set aside. In large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add carrots, celery and garlic and sauté for 3 to 5 minutes until tender crisp. Add green onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast. Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter. Garnish with sprigs of parsley and additional toasted nuts. Serve hot. Makes 6 servings.

Recipe courtesy of the United Sorghum Checkoff.  For more recipes and information about sorghum, visit www.sorghumcheckoff.com.