RSVP(Grains) Sorghum - Taste and Create V

Weird that it sounds, yes Sorghum tastes sweet and Yes, its a grain or to be more precise a cereal grain. This grain is used mostly in desserts and cakes and is one of the extremely nutritious staple food in Africa and also in India.It can be used the same as rice and when ground into a flour, it can be used to make unleavened bread. It is rich in Iron, calcium and potassium. Also known as Jwar or Jowar.For more info refer here and here



It so happens that, in our daily schedules and usual humdrums,we tend to overlook some wonderful blogs out there.There are just so many combo's and variations, that makes us go 'wow','hey! why dint I think of that before'. Thanks to Taste and Create, I got a wonderful chance to be paired with Alanna's Veggie Venture. She has some healthy vegetarian recipes that I have in my draft to try.



You all are aware of the RSVP(grain) series thats going on my blog and when I saw this recipe wherein she had mentioned that I could use Sorghum, I was thrilled. Her Maple Ginger Sweet Potatoes ( or should I saw Sorghum Ginger Sweet Potatoes) was appreciated by my family and I have plans to try out the others.

The ingredients are mentioned in her blog, but just in case lemme showcase it here too,verbatim

Ingredients

• 2 1/2 pounds of sweet potatoes, scrubbed well
  
• 3 tablespoons unsalted butter
  
• 1 1/2 tablespoons grated fresh ginger
  
• 1/3 cup maple syrup (sorghum worked great, too, or maybe 1/3 cup brown sugar)
  
• 1/3 cup water
  
• Salt & pepper to taste (don't skip the pepper, creates great contrast to maple syrup)
  
• Toasted almonds (optional but adds to the simple appearance ...)
  

Method

1. Place the whole sweet potatoes in a large pot and cover (plus a good inch) with water. Cover and bring water to a boil. Adjust heat to maintain a fast simmer and let cook until a knife can be easily inserted into the center, about 15 minutes. Drain and let cool slightly. Peel and cut into a 3/4" dice.



2.In a large skillet, melt the butter til shimmery. Add the ginger and let cook for a minute til fragrant. Stir in the maple syrup ( I used Sorghum ) and cook for 1 minute.



3.Stir in the water and cook for 1 minute. Remove from heat, stir in the cooked sweet potato and stir well to coat. Season to taste and stir well again. Transfer to a lightly buttered baking dish. Cover with foil.

4.Preheat oven to 375F. Bake for about 45 minutes, stirring after 30 minutes (put foil back). Remove the foil, stir and cook for about 15 minutes until glaze has thickened just a bit. Serve immediately.