Sorghum Tacos: Ancient Grains Cookbook

Do you ever eat farro?… sorghum? … teff? … amaranth?

Sure, we know of these grains eating a plant-based diet. But how many of us eat these grains regularly – or ever?

I’m the first to admit that I rely on a few favorite whole grains. We eat brown rice, quinoa, and oats as our primary whole grains. Occasionally I’ll use millet or other rice (red rice, wild rice, etc), but these are our go-to grains. I used to integrate other whole grains more often years ago. As life gets busier with kids, or with any stage of life, it’s just so dang easy to go back to the grains we know and love, right?

I think some of our hesitation in cooking different grains (and foods in general) is the “unknown” factor. Will we like it? Will the kids like it? How do I make it? What if I ruin it? What can I make with it?

It’s just easier to stick with rice or quinoa, right?

…and then Kim Lutz steps into your kitchen! The author of Super Seeds has returned with her new book Ancient Grains!

This book contains 75 vegan recipes (many gluten-free) from breakfasts to dinner to desserts. Here are some highlight recipes:
Strawberry Waffles; Cinnamon Mug Coffee Cake, Millet and Poblano Chili; Quick Farro Risotto; Sorghum Popcorn, Teff-Lentil Sloppy Joes; Sorghum Tacos; Spelt Tortillas; Teff-Breaded Eggplant Slices; Maple Bourbon Bread Pudding; Pumpkin Donuts.

Today I’m sharing the recipe for Kim’s Sorghum Tacos. Such a clever twist on using beans, nuts, or soy products as a taco filling!

Sorghum Tacos link to share/print

In this recipe, sorghum takes an unexpected direction, replacing traditional proteins to create a flavorful taco that has a delightful texture. You can substitute millet in place of sorghum, if you prefer, and still have a delicious dish. I like to put out a mini buffet of fresh toppings to accompany these tacos – chopped cilantro, shredded red cabbage, and sliced avocado are some favorite options. Serves 4.

*1 tablespoon olive oil
¾ cup (120 g) diced onion
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
2 teaspoons tomato paste
1 teaspoon oregano
1 tomato, cored and diced
1 tablespoon apple cider vinegar
2 cups (360 g) cooked sorghum (page 22; see note)
8 tortillas or taco shells

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes, until softened but not browned. Add the pepper, tomato paste, oregano, tomato, and vinegar. Cook for 3 to 4 minutes. Add the sorghum and stir to combine. Cook until heated through. Serve in tortillas or taco shells.

Sorghum Note: Cook sorghum in ratio of 1:3 – for example, for 1 cup of sorghum use 3 cups of water. Rinse sorghum, combine with water in a pot. Bring to a boil. Reduce heat and cover. Cook until tender, about 50-60 minutes. If any excess water, drain off.

*Note: This is my (Dreena’s) note, not Kim’s. This oil can be substituted with water or veggie broth.

photo credit: Photography by Bill Milne