This is a vegan, low-fat dish which features sorghum a somewhat less-common grain. Begin by rinsing
1/2 cup red sorghum (obtained from a local asian market) and
1/2 cup steel-cut oats (groats)
in cold water for a few changes of water. Then add
2-1/2 cup water
and bring to a boil. Lower the heat to a simmer, and cook partially covered. The grains will cook into a very thick, syrupy liquid. Be careful to avoid burning it!
To the cooked grains, mix in
1 handfull of roasted peanuts and
1/4 cup soy sauce.
In a small wok, cook
3-4 sprigs chopped fresh cilantro,
5-6 chopped large collard leaves (probably about 8 ounces or so),
1/4 cup lemon juice.
When the collards have cooked enough (they soften, darken in color, and reduce in volume considerably), mix the contents of the wok into the grains.