Name: Creamy Sorghum Porridge with Greek Yogurt and Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Pearled Sorghum; 1 cup Non-fat Greek Yogurt; 1/4 cup Cannellini Beans, rinsed; 1/2 cup Mixed Berries; 1/2 cup Unsweetened Almond Milk; 1/2 teaspoon Vanilla Extract; 1/4 teaspoon Ground Cinnamon

Creamy Sorghum Porridge with Greek Yogurt and Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Sorghum Porridge with Greek Yogurt and Mixed Berries

Slow-simmered sorghum and pureed white beans create a hearty porridge base topped with protein-rich Greek yogurt and juicy mixed berries for a burst of tart sweetness.

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NUTRITION

Protein

34.5g

Fat

3.9g

Carbs

63.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Pearled Sorghum

1 cup Non-fat Greek Yogurt

1/4 cup Cannellini Beans, rinsed

1/2 cup Mixed Berries

1/2 cup Unsweetened Almond Milk

1/2 teaspoon Vanilla Extract

1/4 teaspoon Ground Cinnamon

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PREPARATION

1
Rinse the sorghum under cold water and drain well.
2
Combine the sorghum and almond milk in a small saucepan and bring to a boil over medium-high heat.
3
Reduce heat to low, cover the pot, and simmer for 35 to 40 minutes until the grains are tender and the liquid is mostly absorbed.
4
While the sorghum cooks, mash the cannellini beans with a fork or blend them with a tablespoon of water until completely smooth.
5
Stir the bean puree, vanilla extract, and cinnamon into the cooked sorghum until the mixture becomes thick and creamy.
6
Transfer the porridge to a serving bowl and swirl in the Greek yogurt to incorporate.
7
Top with the mixed berries and enjoy while warm.