Serves: 4
Total Calories: 114

3 cups water
1 cup sorghum, rinsed and drained
pinch sea salt
2 tablespoons ghee
2 tablespoons dried orange zest
4 cloves garlic thickly sliced
1 teaspoon cumin seeds
1 teaspoon coarsely chopped dried cayenne pepper
1/2 teaspoon fennel seeds
2 cups fresh or frozen peas

1. Bring the water to boil in a 2-quart pot. Stir in the sorghum and salt, reduce the heat to low, and simmer 1 hour, or until the water is absorbed.

2. Melt the ghee in a medium-sized skillet over medium-high heat. Add the zest, garlic, cumin, cayenne, and fennel. Fry for 2 minutes, or until the garlic begins to brown and the spices become fragrant.

3. Add the sorghum and peas to the skillet and mix with the spices. Adjust the seasonings, if desired.

4. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 114
Calories from Fat: 5

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Grains Mix and Match
Quinoa with Corn, Cinnamon, and Almonds
Chinese Black Rice with Coconut Milk and Garlic
Quinoa with Wine, Tomatoes, and Mousseron Mushrooms
Shiitake Mushrooms, Summer Squash, and Quinoa Pilaf
Roasted Wild Mushrooms and Quinoa
Spicy Pumpkin-Seed Quinoa
Quinoa with Cauliflower and Feta
Teff Polenta
Ethiopian Grain Loaf
Cooking with Ancient Grains
Tempeh with Dried Cherry Tomatoes and Teff
Spring Teff Loaf
Kamut Berries with Fennel and Red Peppers
Basmati Rice Pilaf with Spely and Red Wine
Spelt Spaghetti with Dairy-Free Pesto
Asian Vegetable Stir-Fry with Bhutanese Red Rice
Spelt Loaf with Almonds and Sunflower Seeds
Spicy Sorghum with Peas and Orange Zest