Gluten-Free Bassi Salte (Couscous with Vegetables)

Ingredients

• 1.5 cups Sorghum
• 2 medium Carrots
• 1/4 medium Cabbage
• 1 medium Turnip
• 1 medium Potato
• 1/2 medium Onion
• 2 tbsp Olive oil
• 3 cups Vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Spices

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1.5 cups of Sorghum into a medium saucepan. Add 3 cups of Vegetable broth and 1 teaspoon of Salt. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the sorghum is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the sorghum is cooking, prepare the vegetables. Peel and cut the 2 medium Carrots into 1.27 cm cubes. Remove the tough outer leaves from the 1/4 medium Cabbage and cut it into 2.54 cm pieces. Peel and cut the 1 medium Turnip into 1.27 cm cubes. Peel and cut the 1 medium Potato into 1.27 cm cubes. Peel and finely chop the 1/2 medium Onion.
3. 3Heat 2 tablespoons of Olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C).
4. 4Add the chopped 1/2 medium Onion to the pot and cook, stirring occasionally, for 3-4 minutes, until it begins to soften and become translucent.
5. 5Add the cut 2 medium Carrots, 1/4 medium Cabbage, 1 medium Turnip, and 1 medium Potato to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly.
6. 6Pour in the remaining 3 cups of Vegetable broth (if any was not used in step 1, otherwise add 3 cups of water). Add 1/2 teaspoon of Black pepper and 1 teaspoon of Spices. Stir everything together. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
7. 7Once the sorghum is cooked and fluffy, and the vegetables are tender, gently combine them in a large serving bowl. Mix them together carefully.

Substitutions

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