Source: Mushroom Council | Serves: 4 | Time: 1 hr (sorghum takes a while)
Changes: skipped broccolini and added sauteed #kale since I had it; skipped lemon zest; used an onion instead of leeks; streamlined the process a little bit (it's a freaking bowl, they're supposed to be easy!)
1 cup #sorghum
Veggie broth (homemade to reduce sodium)
1 tbsp garlic infused olive oil, plus more as needed
1 bunch kale
1 onion, chopped
1 lb mix of #mushrooms
S&P, to taste
½ cup finely chopped chives (from about 1 bunch)
Pomegranate seeds, for serving
Lemon juice, for serving
Cook sorghum according to package instructions replacing water with broth. It takes about an hour. Remove from heat and add the chives.
Well into the sorghum process, heat olive oil in a large Dutch oven over medium-high heat. Add leeks and mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. At the 10 minute mark, throw in your kale with some S&P and cook until wilted. Remove from heat and set aside.
To serve, season sorghum with salt and pepper and ladle into bowls. Top with mushroom spinach mix and pomegranate seeds. Splash some lemon juice on there if you please.