|Menu Part||Appetizer/Small Plate|
Sorghum is used in place of traditional arborio rice for this take on risotto. The dish is topped with basil to add a hint of freshness.
1 bag of sorghum heirloom grains
1 roasted red bell pepper
1 roasted yellow bell pepper
1 cup of sorghum flour
- Roast red and yellow bell peppers; finely chop.
- Combine ingredients and form into cakes.
- Saute on the stove.
- Garnish with basil.