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Roasted Almond & Berries Sorghum Bowl

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SERVING SIZE: 2

Ingredients

2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
2 tablespoons Pure Maple Syrup
3/8 cup Almonds, Sliced & Roasted
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 a bowl, surround Sorghum with groups of other ingredients. Place Maple Syrup in a straight line from 12 o'clock to 6 o'clock. Distribute Almonds and Berries evenly throughout.

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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Roasted Almond & Berries Sorghum Bowl

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recipe rating:

Serves

2 servings

Ingredients

2 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
2 tablespoons Pure Maple Syrup
3/8 cup Almonds, Sliced & Roasted
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 a bowl, surround Sorghum with groups of other ingredients. Place Maple Syrup in a straight line from 12 o'clock to 6 o'clock. Distribute Almonds and Berries evenly throughout.

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