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Glazed Walnuts & Berries Sorghum Bowl

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SERVING SIZE: 2

Ingredients

2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
1/2 tablespoon Brown Sugar
1/4 teaspoon Cinnamon
1/4 cup Walnuts, Chopped
2 tablespoons Cranberries, Dried
2 teaspoons Blueberries, Dried

Preparation

In a medium sized stockpot place Sorghum on low heat until ready to use. Make sure Sorghum is warm.
This recipe is a bowl constructed by evenly distributing all of the ingredients.
Place Sorghum in bowl, surround Sorghum with groups of the other ingredients. Place Brown Sugar in a straight line from 12 o'clock to 6 o'clock. Sprinkle Cinnamon over entirety of bowl. Place Walnuts throughout the entire bowl along with the Berries.

In This Recipe

Fully Cooked Sorghum - 24 oz.

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Fully Cooked Sorghum - 96 oz.

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Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Glazed Walnuts & Berries Sorghum Bowl

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Serves

2 servings

Ingredients

2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
1/2 tablespoon Brown Sugar
1/4 teaspoon Cinnamon
1/4 cup Walnuts, Chopped
2 tablespoons Cranberries, Dried
2 teaspoons Blueberries, Dried

Preparation

In a medium sized stockpot place Sorghum on low heat until ready to use. Make sure Sorghum is warm.
This recipe is a bowl constructed by evenly distributing all of the ingredients.
Place Sorghum in bowl, surround Sorghum with groups of the other ingredients. Place Brown Sugar in a straight line from 12 o'clock to 6 o'clock. Sprinkle Cinnamon over entirety of bowl. Place Walnuts throughout the entire bowl along with the Berries.

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