Sorghum and Rice Pilaf

Prep Time: 20 minutes

Serves: 8

  • 1 cup water
  • 12 ounce peeled butternut squash
  • 1 cup mushroom stock
  • 2 tablespoons olive oil
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup finely chopped shallots
  • 1 tablespoon thyme leaves
  • 3 cloves garlic, minced
  • 3 cups cooked sorghum
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Flat-leaf parsley and oregano leaves, optional

Directions

  1. Cut squash into long, 1 1/2-inch-wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups.
  2. Heat a 14-inch skillet over medium-high heat. Add oil to pan; swirl to coat.
  3. Add cremini, shallots, thyme and garlic; sauté for 9 minutes.
  4. Stir in sorghum, salt and pepper. Pour in porcini liquid, and arrange squash on top; cover and cook for 4 minutes.
  5. Gently stir squash into sorghum mixture; cook until most of liquid evaporates, about 2 minutes.
  6. Remove from heat Sprinkle with parsley and oregano, if desired.