Hands-on: 18 min. Total: 1 hr. 30 min.

Sidney Fry, MS, RD
Recipe by Cooking Light August 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

234 calories; fat 8.6g; saturated fat 1.2g; mono fat 5.4g; poly fat 1.4g; protein 9g; carbohydrates 35g; fiber 4g; sodium 256mg.
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