Rinse the sorghum groats under cold water.
In a pot, combine the rinsed sorghum and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until tender. Drain any excess liquid.
While the sorghum cooks, heat oil in a large skillet or pan over medium heat.
Add the chopped onion and carrot and cook until softened, about 5-7 minutes.
Stir in the broccoli florets (and optional mushrooms, if using) and cook for another 5 minutes, until tender-crisp.
Add the cooked sorghum to the skillet with the vegetables. Stir to combine.
Season with salt and black pepper to taste.
If using the optional egg, you can fry or poach it separately and place it on top of the finished dish.
Serve hot, garnished with optional fresh herbs.
💡 Pro Tips:
- 🧅 Want to add even more flavour? Sautéing your aromatics (like onions and garlic, if you add them) first is always a great move!
- 🌶️ If you like a little heat, a pinch of red pepper flakes cooked with the veggies adds a nice kick!
- leftovers of this are great cold in a lunchbox the next day – score! 🎉
