Name: Cauliflower sorghum risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: cauliflower florets 250g,Woolworths harissa paste 1T,olive oil 3T,sorghum 200g,vegetable stock 3cups,shallot, finely chopped 1,garlic, minced 3cloves,lemon juice 2T,dill, chopped 1T,Italian parsley, chopped 1T,Woolworths nutritional yeast (or 4T plant-powered dairy-free Cheddar-flavoured cheese) 2T

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Cauliflower sorghum risotto

20 minutes

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South African

Creamy sorghum

45 minutes

Creamy sorghum

Serves Serves 6

Difficulty Easy

Prep Time 1 hour

Cooking Time 45 minutes

Ingredients

4 cups boiling water
sea salt and freshly ground black pepper, to taste
240 g sorghum
5 T salted butter
3 T canola oil
250 g portabellini mushrooms
½ (or 1 small) large onion, finely chopped
3 cloves garlic, minced
1 t dried thyme
1 bay leaf
1 cup chicken stock
200 g fresh rocket leaves
250 g crème fraîche

Method

1. Place the water in a saucepan, then add salt to taste and the sorghum. Cook for 15–20 minutes, or until the water turns dark brown.

2. Rinse and cook for a further 15 minutes, or until the sorghum is soft but still has a bite. Drain and set aside.
3. Heat 3T butter and 2T canola oil in a large pan. Brown the mushrooms until golden, then season generously with black pepper. 4 Add the remaining butter and oil and sauté the onion, garlic, thyme and bay leaf until the onion is browned and soft.
5. Add the sorghum, mushrooms and chicken stock. Cook for 5–8 minutes and finish with the crème fraîche. Season with salt if necessary and serve with fresh rocket.

Find more South African recipes here.

Photograph: Jan Ras
Production: Khanya Mzongwana

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Ingredients

Method