Serves 4
| 1 | cup whole-grain sorghum |
|---|---|
| 3 | cups water |
| 3 | sprigs fresh thyme |
| 2 | tablespoons butter |
| 1 | small onion, chopped |
| Salt and pepper, to taste | |
| 10 | large shiitake mushrooms, stemmed, caps thickly sliced |
| Grated rind of 1 large lemon | |
| ¼ | cup chopped fresh parsley |
| ¼ | cup chopped fresh mint |
1. In a heavy-based 2-quart saucepan, place the sorghum. Pick through and discard discolored kernels. Toast the grain in the dry pan over medium heat, stirring constantly until the kernels brown lightly and become fragrant.
2. Add the water and thyme. Bring to a boil, lower the heat, and cover the pan. Simmer for at least 1 hour. Taste for doneness. If it is not done, continue cooking for 15 to 20 minutes or until the sorghum is tender. Add more water if necessary. The sorghum should be chewy but tender. Drain any liquid remaining in the pan and discard the thyme sprigs.
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3. Meanwhile, in a skillet, melt the butter. Add the onion, salt, and pepper. Cook, stirring often, for 4 minutes. Add the mushrooms and cook, stirring often, for 5 minutes more.
4. Stir the mushroom mixture and lemon rind into the sorghum. Transfer to a bowl and sprinkle with parsley and mint.
Ingrid Lysgaard