Sorghum with Summer Corn, Tomatoes, and Tarragon

Sorghum with Summer Corn, Tomatoes, and Tarragon

Yield-6 (1 cup servings)


  • 3 cups unsalted chicken stock
  • 1 cup uncooked sorghum
  • 8 teaspoons olive oil
  • 1 tablespoon fresh tarragon
  • 2 tablespoons vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces roasted asparagus
  • 2 cups halved cherry tomatoes
  • 1 1/2 cups fresh corn kernels



  1. Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer 1 hour and 10 minutes or until tender. Drain; cool. Combine olive oil, tarragon, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, asparagus, tomatoes, and corn kernels; toss.


Nutrition info per serving: Calories 234, Fat 8.6g, Carbs 35g, Fiber 4g, Protein 9g, Sodium 255mg


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