Sorghum with Summer Corn, Tomatoes, and Tarragon

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Sorghum with Summer Corn, Tomatoes, and Tarragon
Photo: Randy Mayor; Styling: Claire Spollen
Hands-on: 18 min. Total: 1 hr. 30 min.
Serves 6 (serving size: 1 cup)


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3 cups unsalted chicken stock
1 cup uncooked sorghum
8 teaspoons olive oil
1 tablespoon fresh tarragon
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces roasted asparagus
2 cups halved cherry tomatoes
1 1/2 cups fresh corn kernels


Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer 1 hour and 10 minutes or until tender. Drain; cool. Combine olive oil, tarragon, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, asparagus, tomatoes, and corn kernels; toss.

Created date

June 2014

Nutritional Information

Calories 234
Fat 8.6 g
Satfat 1.2 g
Monofat 5.4 g
Polyfat 1.4 g
Protein 9 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 256 mg
Calcium 0.0 mg