- Combine sorghum and water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a natural release method to depressurize. Press cancel. Drain the sorghum in a fine-mesh strainer and set aside.
* Alternatively: Bring sorghum and water to a boil over high heat. Turn down to a simmer and cook 25-40 minutes until grain is tender. Drain off extra cooking liquid
- Combine olive oil, lemon juice, Berbere spice and garlic in a resealable plastic bag. Add the strips from marinade (discard marinade) and thread 2 strips onto each of the skewers. Preheat the broiler to high with a rack in the upper third.
- Toss vegetables with oil, salt and pepper in a large bowl. Spread vegetables in an even layer on a baking sheet and top with the beef skewers. Broil for 8 minutes, watching closely, then stir the vegetables and turn the skewers over. Return the vegetables and skewers to the oven and roast for another 5 minutes or until vegetables are brown and tender and beef is cooked to desired doneness.
- Meanwhile for the sauce, pulse the cilantro, mint, coconut and jalapeno in a food processor until minced. Add the apple, cumin, lemon juice and salt and pulse to mince. Transfer mixture to a bowl and stir in the yogurt.
- To serve, divide cooked sorghum among 6 serving bowls, then top with some of the vegetables and skewers. Serve skewers and vegetables with sauce on the side for dipping.
Banner Image:
AfricanBowl_sorghum checkoff.png
Ingredients:
For the Sorghum
- 1 ½ cups whole grain sorghum
- 3 cups water
For the Steak Pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons purchased Berbere spice blend*
- 4 cloves garlic, minced
- 1 pound flank steak, cut into thin strips
- 8 to 10 bamboo skewers
For the Vegetables
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, halved if large
- 2 cups peeled, cubed sweet potato
- 1 cup cubed sweet red bell pepper
- ½ of a medium red onion, cut into wedges
- 2 tablespoons olive oil
- salt & pepper to taste
To Serve
- ½ cup packed fresh cilantro leaves
- ½ cup packed fresh mint leaves
- 3 tablespoons sweetened shredded coconut
- ½ a jalapeno pepper, seeded, chopped
- ½ cup cored, cubed Granny Smith apple (do not peel)
- ¼ teaspoon ground cumin
- ½ teaspoon lemon or lime juice
- Salt to taste
- 1 container (5.3 ounces) plain yogurt
Nutrition:
Calories: 467, Total Fat: 18g, Saturated Fat: 6g, Sodium: 106mg, Carbohydrate: 55g, Fiber: 8g, Total Sugar: 8g (Added Sugar: 0g), Protein: 27g
Author:
Recipe and photo courtesy the United Sorghum Checkoff Program
Diet:
African Heritage Diet
Description:
This bowl of whole grain sorghum is topped with vegetables, and steak skewers with an East African-inspired marinade. Berbere spice blend is an Ethiopian spice blend that may include cinnamon, allspice, parika, ginger, chiles, and more. It makes this recipe truly delicious!
Serving Size:
1/6 of recipe
