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Soy Fortified Sorghum Grits (SFSG)

General Cooking Tips

  • When using SFSG in recipes calling for rice, slightly increase the amount of added liquid.
  • To shorten cooking time, soak SFSG in water for several hours or overnight.
  • Add SFSG to soups, stews, casseroles, stuffing, and other dishes for variety and nutritional enhancement.

Suggested Recipes :

SFSG Basic Recipe
1 cup SFSG
2 tablespoons oil or fat
21/2 cups water or broth
1 teaspoon salt

Bring liquid to boil. Add oil, salt and SFSG. Cover tightly and simmer over low heat for 20 minutes. Remove from heat and let stand 15 minutes. Makes about 3 cups of pilaf containing 30 g protein and 930 kcal.

Variations
Add your choice of the following to boiling liquid with SFSG:
1/2 cup chopped cooked meat or fish
1/2 cup chopped celery, tomato, green pepper, carrot or other vegetable
1 small chopped onion
1/2 clove garlic
1/4 cup chopped gingerroot
1/2 teaspoon saffron, curry powder, turmeric or other spice

Sprinkle plain pilaf with any of the following before serving:
1/2 cup raisins, coconut, or dried fruit
1 teaspoon cinnamon, cloves, or other spice
1 tablespoon white or brown sugar
1/2 cup grated almonds or othernuts

To make SFSG porridge, add SFSG to cold water, and cook as above.

Casserole
1 1/2 cups SFSG
1 chicken, cut into strips
2 cups water
3 tablespoons oil
2 tablespoons ginger, chopped
1 tablespoon crushed garlic
1/2 cup chopped green onion
1 teaspoon salt

Saute garlic, onion, ginger, and chicken. Add remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until grits are soft, about 30 minutes. Serve hot.

Pudding
Cook 1 cup SFSG in 2 1/2 cups water, according to basic recipe. Add 3/4 cup milk, a dash of salt, 1/2 cup sugar, 2 tablespoons butter, and 1 beaten egg. Mix until blended, pour into a baking pan. Sprinkle with coriandor, nutmeg, or other spices. Bake for 50 minutes at 350°F. Serve hot or cold.

Cookies
2 cups powdered SFSG
2 cups wheat flour
2 teaspoons baking powder
1 cup butter or shortening
2 eggs
dash salt
2 cups sugar

Cream butter or shortening, sugar, and eggs in a large bowl. Add dry ingredients and stir until blended. Add water if dough is too stiff. Drop by teaspoon on to a large, greased baking sheet. Bake at 375°F until

 


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