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110 mins
Medium
410 cal
4 ppl
Ingredients
1 cup
Sorghum - rinsed and soaked for 1 hour, then rinsed again
2 cup
Vegetable Broth, low-sodium
1 tsp
Olive Oil
1
Yellow Squash - halved and scooped, with pulp reserved and minced
1
Zucchini, fresh - halved and scooped, with pulp reserved and minced
2 tbsp
Olive Oil
1/2
Onion, raw - finely diced
2
Garlic, clove - minced
1 cup
Carrot - diced
3 cup
Baby Kale
2 cup
Lentil, brown, cooked - canned, rinsed and drained
2 tsp
Red Curry Powder
1/2 tsp
Salt
A gluten-free cereal with as much protein as quinoa, sorghum is a great grain to add to your rotation. This preparation is filled with warm spices and nourishing veggies for boatloads of flavor and nutrients.
Nutritional Information
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Preheat the oven to 400°F. Line a baking dish with parchment paper.
2
Add sorghum, stock, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting, and set a timer for 50 minutes. Prepare other ingredients as the sorghum cooks.
3
Place squash and zucchini “boats” in the Steaming Basket. When the 50-minute timer goes off, set the Steaming Basket in place in the Cooking Pot, close the lid, and continue cooking for 10 more minutes.
4
Meanwhile, add olive oil to a large saucepan and warm over medium heat. Add onion and sauté until soft.
5
Add garlic, carrots, lentils, and squash pulp, and sauté for an additional 5-7 minutes, until carrots soften.
6
Stir in curry powder and salt, and cook for one more minute. Remove from heat, but not from the pan.
7
Once sorghum is finished cooking, transfer it to the saucepan with the lentil and vegetable mixture. Add kale and cook on low for another 5 minutes, until kale is wilted.
8
Fill the squash boats with the curried sorghum stuffing (roughly 1/4 cup per boat). Cover with aluminum foil and bake at 400°F for 20 minutes.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
