Pilaf from sorghum in Spanish
"Croup of sorghum is an excellent alternative to couscous, quinoa and pasta."
Author of the recipe: Burley Foods
2 glasses of sorbent ground grits
¼ medium bulb, cut into
½ green or red sweet pepper, cut into
400 grams of sliced canned tomato
½ tablespoon salt
¾ teaspoon cumin (zira)
½ tablespoon garlic powder or 1-2 cloves garlic crushed
4 cups of water
In a large saucepan bring the water to a boil. In a small bowl, drain the tomato juice from the tomato. As soon as the water boils, add sorghum, sweet peppers, onions, diced tomatoes, salt, garlic powder (garlic crushed) and cumin. Bring the mixture to a boil. After boiling, stir again and add the tomato juice from the tomato. Cover and reduce the heat. Cook for 30 minutes, stirring frequently. Remove from heat and let stand for 20 minutes. Serve warm.