In a large pan with high sides, saute the onion in the olive oil over medium-high heat until translucent. Add the garlic and cook until fragrant but not browned.
Add the sorghum and stir to coat in the oil. Continue cooking for a couple minutes, stirring constantly. When the grains have absorbed all the oil and are just starting to stick but not darken, add the stock and bring to a simmer. Reduce heat to medium and cover.
Stir every 10 minutes or so until almost all of the liquid has absorbed, about 40 to 60 minutes. Add the frozen edamame or peas and 1 teaspoon each salt and pepper. Stir until the edamame are warmed through but not mushy, about 5 to 10 minutes.
In a small bowl, toss together the shredded carrots, cilantro, lime juice, lime zest and a 1 tablespoon of olive oil. Season with œ teaspoon each salt and pepper.
Divide sorghum and edamame into 4 servings and top with the carrot mixture.
3 Tbsp. olive oil, divided
2 cloves garlic, minced
1 cup white sorghum kernels
4 cups vegetable stock or water
1 cup frozen edamame or peas
1½ tsp. Kosher salt, divided
1½ tsp. freshly ground black pepper, divided
3 carrots, shredded
¼ cup cilantro, chopped
Zest and juice of 1 lime
This article appears in September 2013.