Sorghum With Summer Corn, Tomatoes, And Tarragon Recipe

Name: Sorghum With Summer Corn, Tomatoes, And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unsalted chicken stock; 1 cup uncooked sorghum; 8 teaspoons olive oil; 1 tablespoon fresh tarragon; 2 tablespoons vinegar; 1 teaspoon Dijon mustard; 1 teaspoon garlic; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 8 ounces roasted asparagus; 2 cups halved cherry tomatoes; 1 1/2 cups fresh corn kernels

Servings: persons

3 cups unsalted chicken stock
1 cup uncooked sorghum
8 teaspoons olive oil
1 tablespoon fresh tarragon
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces roasted asparagus
2 cups halved cherry tomatoes
1 1/2 cups fresh corn kernels

1
Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer 1 hour and 10 minutes or until tender. Drain; cool. Combine olive oil, tarragon, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, asparagus, tomatoes, and corn kernels; toss.
2
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500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups unsalted chicken stock, 1 cup uncooked sorghum, 8 teaspoons olive oil, 1 tablespoon fresh tarragon, and more.

Yes, Sorghum With Summer Corn, Tomatoes, And Tarragon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sorghum With Summer Corn, Tomatoes, And Tarragon

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