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From Tucker Yoder, Executive Chef, Clifton Inn
Ingredients
- 1 cup Quinoa
- .5 cup Sorghum
- 3 cups Water
- 2 tablespoons Sorghum Molasses
- 1 tablespoon Butter
- 2 tablespoons Pecans, finely ground
- 1 tablespoon Bourbon
- .25 cups Heavy Cream
- Salt to taste
Procedure
Toast sorghum grain in 350-degree oven for 5-10 minutes until it becomes sticky and light brown. Melt butter in sauce pot over medium heat then sauté quinoa and toasted sorghum just to coat grains in butter. Add bourbon and cook until it is gone. Add water and simmer until grains are fully cooked about 10 minutes add pecans and cream and cook until thick and creamy. Serve warm with your favorite seasonal fruit.
