Vegan Beetroot Sorghum Risotto
(Vegan / Gluten Free / Low Carb)
After having exhausted my quinoa, barley, freekah and varied rice supplies, I started looking at other grains which also nutritiously stand strong and are readily available. After a little research and recipe testing, I stumbled across the locally grown miraculous Sorghum.
When I say miraculous, I mean gluten-free, non GMO, contains less fat than quinoa, massively high in protein and fibre, full of powerful phytochemicals proven to fight off cancer and reduce the risk of cardiovascular disease and obesity.
It also has the potential to improve insulin and produce an anti-diabetic effect and it has a higher antioxidant and anti-inflammatory nature than blueberries and pomegranates! Why haven’t we heard more about this super grain?
Sorghum is relatively new to the superfood market although it has been around for over 8000 years. It is now the ﬁfth most important cereal crop in the world, largely because of its natural drought tolerance and versatility as food, feed and fuel. Featuring on menus all over the world Sorghum has become more popular amongst recognised chefs who are looking for grain substitutes that are also very sustainable.
To prepare the sorghum grain, its best to soak the grain over night in water to allow it to soften slightly. Drain the grain, then using 1 cup of sorghum to 3 cups of water, bring the sorghum to a simmer and cook 40 – 50 minutes until its tender when eaten. Drain and then use as you wish. Sorghum is a fabulous grain to use it is very difficult to overcook. Sorghum has a wonderful nutty taste with a great texture and can be used for soups, stews, salads, breakfast porridge and risottos like the one below. You can pick up sorghum in both grain and flour form from most health shops and on line.
- 2 tablespoon olive oil
- 1/4 tsp crushed fennel seeds
- 1/2 cup finely chopped fennel, finely chopped
- 1/2 small brown onion finely chopped
- 4 cups beetroot juice – vegetable stock can be substituted
- 3 cups sorghum grain, boil in water for 40 minutes
- 1 ½ tblsp vegan butter
- 2 large roasted beetroot, peeled and grated on a large-hole box grater
- Salt and Pepper
- Popped sorghum – see recipe
- Cashew Dill Cheese – see recipe
- Soft herbs like dill, mint, chives or micro herbs
Cashew Dill Cheese Makes 2 ½ cups
- 2 cups raw cashews soaked overnight and drained
- 1 clove garlic or 1 tsp garlic powder
- 3 tblsp fresh dill, roughly chopped
- 1 tsp onion powder
- 4 tblsp nutritional yeast flakes
- 2 tblsp lemon juice
- 1/3 cup of water
- ¼ cup olive oil
- ¼ tsp salt
- Freshly ground black pepper
Lemon Popped Sorghum Makes about 1 cup
- 2 tblsp canola oil
- 1/3 cup uncooked sorghum
- Zest of 1 lemon
- Sprig of thyme, chopped
- 3 tblsp vegan butter
- Salt to taste