15m
PREP TIME
1hr
COOK TIME
238
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
- 1 cup sorghum grain
- 6 cups water
- 1 1/2 teaspoons grated orange peel
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 cup sliced baby carrots, (1/2-inch rounds)
- 1 cup cut-up peeled sweet potato, (1/2-inch chunks)
- 1 cup cut-up Fuji apple, (1/2-inch chunks)
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 3 tablespoons honey, divided
- 1 tablespoon oil
- 1/4 cup chopped dates
-
2
cups
goat's milk
![substitution]( "substitution")
Substitutions available
- cow's milk kefir
- 1/2 cup orange juice
- 3 tablespoon coarsely chopped pistachios
INSTRUCTIONS
- 1 Preheat oven to 450°F. Bring sorghum, water, orange peel and sea salt to boil in 2-quart saucepan. Reduce heat and simmer 1 hour or until desired sorghum tenderness. Drain sorghum. Spread sorghum evenly on large shallow baking pan. Refrigerate to chill or cover and refrigerate until ready to assemble, up to 5 days.
- 2 Meanwhile, toss carrots, sweet potato, apple, spices, 1 tablespoon of the honey and oil in large bowl until well coated. Arrange mixture in single layer on another large shallow foil-lined baking pan.
- 3 Roast 35 minutes or until vegetables are tender-crisp and golden brown. Place roasted fruit and vegetables into large bowl. Stir in dates. Drizzle mixture with another 1 tablespoon honey; toss to coat. Refrigerate to chill or cover and refrigerate until ready to assemble, up to 5 days.
- 4 Mix kefir, orange juice and remaining 1 tablespoon honey in medium bowl. To serve, divide sorghum evenly among serving bowls. Top each with the kefir mixture, roasted fruit and vegetables and pistachios.
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