Sorghum Pilaf With Roasted Asparagus Recipes

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ASPARAGUS PILAF RICE



Asparagus Pilaf Rice image

Make and share this Asparagus Pilaf Rice recipe from Food.com.

Provided by Boomette

Categories     Lemon

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon basil or 1/2 teaspoon oregano
1 cup long grain rice
1 cup vegetable stock
1 cup water
1/4 teaspoon salt
6 asparagus, cut in pieces
1 tablespoon lemon juice
1/4 teaspoon fresh black pepper

Steps:

  • In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.
  • Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.

GREEK SORGHUM BOWL



Greek Sorghum Bowl image

This satisfying Greek Sorghum Bowl combines a quick pilaf made with sorghum, sauteed onions, and pine nuts with Mediterranean veggies and tangy feta. Serve the leftover pilaf alongside roast chicken, grilled salmon or seared tofu, and steamed veggies, for an easy weeknight dinner.

Provided by EA Stewart

Categories     main-dish

Time 10m

Yield 2 servings Sorghum Pilaf

Number Of Ingredients 9

1 1/2 cups cooked whole-grain sorghum
1/2 sweet onion
2 teaspoons olive oil
1/4 cup pine nuts
Salt
1/2 cup cherry or grape tomatoes, sliced in half
1/2 cup cucumbers, chopped into small cubes
1/4 cup feta cheese, crumbled
10 kalamata olives, halved

Steps:

  • For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
  • For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

Nutrition Facts : Calories 478 calorie, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 33 milligrams, Sodium 659 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 14 grams

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

A PILAF OF ASPARAGUS, BROAD BEANS AND MINT



A Pilaf of Asparagus, Broad Beans and Mint image

A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.

Provided by lindseylcw

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1 cup broad bean, podded
12 asparagus spears, the thin ones
120 g basmati rice
50 g butter
3 bay leaves
6 green cardamom pods, crushed
6 black peppercorns
1 cinnamon stick
2 cloves
1/8 teaspoon cumin seed
1/8 teaspoon fresh thyme leave
4 spring onions, thin ones
1/4 teaspoon fresh parsley
2 tablespoons of fresh mint, chopped

Steps:

  • Cook the broad beans in salted water for 4 mins, till almost tender, drain.
  • Trim asparagus into short lengths, steam for 3 mins and drain.
  • wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
  • Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
  • Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
  • Finely slice the spring onions and chop the parsley.
  • After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
  • Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
  • Can be served with minted yoghurt if liked.

SORGHUM PILAF



Sorghum Pilaf image

This quick and simple sorghum pilaf with sauteed onions and pine nuts pairs deliciously with roast chicken, grilled salmon or seared tofu, along with steamed veggies, for an easy weeknight dinner. There's enough here to save a serving for lunch the next day, or use some of the leftovers to make a Greek Sorghum Bowl.

Provided by EA Stewart

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 1/2 cups cooked whole-grain sorghum
1/2 sweet onion
2 teaspoons olive oil
1/4 cup pine nuts
Salt

Steps:

  • Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch the next day, and enjoy the remaining pilaf as a side dish for dinner.

Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 199 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 7 grams

GARLIC-ROASTED ASPARAGUS



Garlic-Roasted Asparagus image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 2 pounds, 8 to 10 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
2 teaspoons fresh lemon juice
1/4 cup pine nuts
3 hard-boiled eggs, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place asparagus in a baking dish and season with salt and pepper.
  • Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

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