Sorghum and Carrot Pilaf with Gruyère, Dill, and Lemon Recipe

Sorghum and Carrot Pilaf with Gruyère, Dill, and Lemon

Ingredients

• 1 cup sorghum grain, rinsed
• 3 cups vegetable or chicken broth
• 2 medium carrots, peeled into ribbons
• 1 tbsp olive oil
• 1 tbsp butter
• ½ cup Gruyère cheese, shredded
• 2 tbsp fresh dill, chopped
• Zest and juice of 1 lemon
• Salt and black pepper, to taste

Method

1. Cook sorghum
   • In a saucepan, combine sorghum and broth.
   • Bring to a boil, then reduce heat and simmer for 50–60 minutes until tender and chewy. Drain excess liquid if needed.
2. Prepare carrots
   • Heat olive oil and butter in a skillet.
   • Add carrot ribbons, sauté lightly for 2–3 minutes until just tender but still bright.
3. Combine pilaf
   • Toss cooked sorghum with carrots in the skillet.
   • Stir in Gruyère until melted and creamy.
   • Add lemon zest, juice, dill, salt, and pepper.
4. Serve
   • Fluff gently and serve warm as a side dish or light main course.

Tips

• For extra flavor, toast sorghum in a dry pan before cooking.
• Swap Gruyère with Parmesan or sharp Cheddar if preferred.
• Add toasted nuts (like almonds or walnuts) for crunch.
• This dish pairs beautifully with roasted chicken or grilled fish.