Sorghum and Rice Mixed Bowl

Name: Sorghum and Rice Mixed Bowl
Ingredients: Short-grain white rice (2 cups); Sorghum grains (1 cup); Water (3.5 cups); Salt (1/2 teaspoon)

Korean: 수수밥

"Nutty sorghum grain mixed with rice creates a wholesome, nutritious Korean school lunch staple with enhanced fiber and minerals."

Calories 320 kcal

Carbs 68g

Protein 8g

Fat 2g

💡

Instead of Sorghum grains

Use: Millet or quinoa

Reason: Similar texture and nutritional profile when sorghum unavailable

Instead of Short-grain rice

Use: Medium-grain or arborio rice

Reason: Achieves similar sticky texture for grain mixture

1
Rinse rice and sorghum separately under cold water until water runs clear
2
Combine rinsed rice and sorghum in a pot
3
Add 3.5 cups of water and salt
4
Bring to boil over high heat, then reduce to low heat
5
Cover and simmer for 20-25 minutes until grains are tender and liquid is absorbed
6
Let stand covered for 5 minutes before fluffing with a fork
7
Serve hot as a nutritious grain bowl

Stainless steel compartment trays keep your meals fresh and authentic.

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