SORGHUM WITH MUSHROOMS AND MISO

SORGHUM WITH MUSHROOMS AND MISO image

Number Of Ingredients 10

3 cups WATER
1 cup SORGHUM
1/4 TSP, PLUS PINCH teaspoon SEA SALT
1 teaspoon AVOCADO OIL
10 ounce CREMINI MUSHROOMS, SLICED
1/4 teaspoon BLACK PEPPER, DIVIDED
1/4 cup SHALLOT, CHOPPED
3 SCALLIONS, SLICED WHITE AND GREEN SEPARATED
2 1/2 tablespoons UNSALTED BUTTER
2 tablespoon WHITE OR YELLOW MISO

Steps:

COMBINE 3 CUP WATER, SORGHUM, AND PINCH OF SALT IN 2 QT SAUCEPAN. BRING TO A BOIL OVER HIGH; COOK 5 MINS.
REDUCE HEAT TO LOW;COVER AND COOK 1 HOUR, STIRRING ONCE AFTER 30 MINS. REMOVE FROM HEAT.
STIR SORGHUM. COVER AND LET STAND UNTIL MORE LIQUID IS ABSORBED, 15-20 MINS. THE SORGHUM IS DONE WHEN THE GRAINS ARE CHEWY-FIRM WITH A SLIGHT SNAP
MEANWHILE, HEAT 1/2 TSP OIL ADD MUSHROOMS. SEASON WITH SALT AND PEPPER. COOK STIRRING UNTIL GLISTENING AND SWEAT
TRANSFER TO BOWL THEN COOK SHALLOT AND SCALLIONS WITH 1 TBS BUTTER UNTIL FRAGRANT
ADD TO MUSHROOMS
DRAIN SORGHUM, RESERVING 2-3 TBS LIQUID
MELT 1 1/2 TBS BUTTER IN SKILLET OVER MED HEAT. WISK IN MISO. ADD SORGHUM AND RESERVED LIQUID; STIR TO COMBINE. STIR IN MUSHROOM MIXTURE. STIR IN GREEN SCALLION SLICES. SERVE WARM