Ingredients

• 1 cup Sorghum Grain rinsed and sorted
• 3 cups Vegetable Broth or Chicken Broth
• 2 Tbsp Butter
• 1/2 cup Onion diced
• 1/2 cup Celery diced
• 1/2 tsp Salt
• 1/4 cup Pecans chopped, toasted
• 1/2 cup Bob's Red Mill Dried Cranberries diced
• 1 tsp Thyme chopped
• 2 Eggs slightly beaten

Instructions

1. Combine Bob’s Red Mill Whole Grain Sorghum and broth in a medium pot. Bring to a boil, reduce heat, cover and cook until grains are soft, about 60 – 75 minutes. Remove from heat, keep covered and let sit 10 – 15 minutes until the liquid has been absorbed. Meanwhile, preheat oven to 350°F.
2. Melt butter in a medium sauté pan. Add onion, celery and salt and sauté until soft, about 3 minutes.
3. In a large bowl, combine cooked sorghum, sautéed onion and celery, toasted pecans, cranberries, thyme and eggs.
4. Transfer mixture to an 8x8-inch square pan. Bake at 350°F until set, about 35 minutes.