17 September 2008

Sorghum, oats, and collards

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.

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