BY Ceres Organics


Ready in 60 minutes | Serves 4


2 cups Organic Sorghum

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

3 cloves garlic, crushed 

2 shallots, sliced

1 carton Vegetable Broth

1 cup water

3 cups frozen peas, thawed 

4 cups spinach leaves 

½ cup mint leaves 

1 teaspoon lemon rind 

1½ cups water 

Black pepper, to serve

Hummus to serve


Cook sorghum according to packet directions. Set aside.

Heat oil over medium heat in a large pot, add garlic and shallots and cook for about 4 minutes.

Add the sorghum, stock and water. Cook over a high heat stirring occasionally, for about 30 minutes, or until absorbed. Sorghum takes longer to cook than rice – you may need to add additional water until your sorghum becomes more ‘risotto’ like.

While the sorghum is cooking, place remaining ingredients in a blender and blend on high until you have a super thick creamy consistency. Add mixture to the pot of sorghum and stir through until well combined and heated through.

Serve ‘risotto’ topped with a generous helping of hummus. Season with cracked pepper.