Sorghum, Asparagus, Cashew, and Butternut Squash Pilaf

Sorghum

Ingredients:

*Mother recipe

Yield: 807g

2 cups sorghum/soaked 24 hours

2 large yellow onions

5 tbsp rapeseed oil

650g chicken broth

350g water

1 head of garlic/35g grated

1 tsp saffron/1 gram/soaked in 1 tbsp hot water

Juice of one lemon

¼ tsp salt

2 tbsp olive oil

Method:

After soaking the sorghum, drain. Slice the onions fine and sauté in the rapeseed oil until soft on a medium low heat, or about 5 minutes. Add the garlic and cook another 3 minutes. Add the sorghum and cook another 5 minutes, toasting it well. Add the soaked saffron and its water.  Add broth and water and bring to a boil. Cover and cook on medium low heat for 2 hours. Take off heat and keep covered so it can steam for a further 15 minutes. Add lemon juice, salt, and olive oil.

Butternut Squash 

Ingredients:

Yield: 1.2kg

1.45kg butternut squash/or one medium

3 tbsp rapeseed oil

1 tbsp onion powder/6g

1 tbsp garlic powder/6g

2 tsp salt/6g

1 tbsp fresh ground cumin/6g

1 tbsp cinnamon/5g

Method:

Preheat oven to 225C. Cut the squash into bite size pieces and mix well with all the spices. Bake 20/25 minutes until crispy and browned at the edges. Toss halfway through. Set aside.

Asparagus

Ingredients:

Yield: 310g

700g/3 bunches/asparagus

*Can replace with green beans, fennel, sugar snaps- same process

Method:

Cut off woody stems and peel remaining. Grill on a hot grill until charred, tossing through several times. About ten minutes. Cut into three segments. Set aside. 

To Plate

Ingredients:

200g cashew

60g coriander

50g mint

Method:

Toast the cashews in hot dry pan for five minutes. Roughly grind on a mortar and pestle and set aside. 

Pick the leaves from stems of coriander and finely chop the stems. Pick the mint leaves off the stems and chop fine into ribbons. In a large bowl, add to sorghum, asparagus, squash, and cashew. Add the herbs, leaving a little to plate each dish. One large bowl is 382g