Base Recipe:
4 medium cloves of garlic, minced
1/2 a red onion, diced small (or shallot)
2 cups of diced beet green stems (substitute vegetable of choice)
1 cup diced or shredded chicken.
Low sodium chicken broth
2 TSP olive oil
1/2 cup grated parmesan cheese
1/2 cup shredded colby jack cheese
Directions:
Sautee vegetables in olive oil
When onions are translucent add the sorghum and one cup of low sodium chicken broth
When the liquid is close to being absorbed add the cheese
Cover and let rest for 5 minutes
Serve - with a vegetable, salad, or fruit.
Variations:
Omit chicken and replace chicken broth with vegetable broth
Serve in a hollowed out bell pepper to add crunch and more vegetables
HINT: This is a one pan dish if the sorghum is made...two to clean up if not. The sorghum takes 45 minutes to cook. The dish takes 15 minutes.
