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
  1. Boil water and add Sorghum.
  2. Simmer for 50-60 minutes, then set aside.
  3. Heat oil in a pan and sauté onions and garlic.
  4. Add the broccoli and red bell pepper.
  5. Add the rest of the greens.
  6. Pile some Sorghum on a plate and top with veggies.