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Sorghum with Summer Corn, Tomatoes, and Tarragon

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 6 (serving size: 1 cup)
Hands-on: 18 min. Total: 1 hr. 30 min.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.