If there were an ancient grain popularity contest, sorghum would probably give quinoa a run for the title. Lori introduced us to this delicious, nutty, crunchy staple, and we’re in love. Sorghum dates back to ancient Egypt, and today, it’s seeing a resurgence because it’s gluten free and nutrition packed. It’s a great choice for long-cooking casseroles where rice or pasta tends to get mushy. That won’t happen with sorghum. You can find sorghum in many grocery stores and health food stores. Give it a try!
In a medium saucepan with a tight fitting lid, bring four cups stock or water along with a few pinches of salt to a full rolling boil. Add 1 cup Sorghum. Return to boil and reduce heat to a simmer. Cover and cook one hour. Sorghum does not soften significantly. It will have a “bite” as in al dente pasta. It has a “pop in your mouth” sort of nutty texture.
Cook broccoli florets in boiling, well-salted water for 2 to 3 minutes, then drain.
Use this same pot to make cheese sauce. Heat the Garlic Extra Virgin Olive Oil over medium heat. Add the mustard powder and a pinch of cayenne. Add flour and whisk until combined, cooking the oil-flour mixture (roux) for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes.
Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.
Combine cooked Sorghum and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.