
Ingredients
- ½ cup Bob’s Red Mill Sorghum
- 2 cups mustard greens
- 1 head broccoli
- 1 red bell pepper, chopped
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 3 cups water
Procedure
- Boil water and add Sorghum.
- Simmer for 50-60 minutes, then set aside.
- Heat oil in a pan and sauté onions and garlic.
- Add the broccoli and red bell pepper.
- Add the rest of the greens.
- Pile some Sorghum on a plate and top with veggies.