Sorghum Stuffed Tomatoes

A Vegetarian, Gluten Free Side Dish


My freezer broke last week.

Fortunately I still have my original, trusted, reliable old freezer from the stone age in my basement. I transferred the meat and soups, casseroles and other goodies that I had cooked. Anything that could be saved.

Unfortunately quite a lot wasn't worth saving, so I threw away lots of stuff. Half a cake that no one liked and made me wonder why I had saved it anyway. Breads with 2 slices left that were stuck together with ice crystals. A chicken leg, freezer burned because the plastic wrap had fallen off. Like that.

It felt so good to get that freezer empty and clean, ready for the repairman, that I started on the cabinets. I discarded anything out of the sell-by date; open boxes of cereal, crackers that I had placed in plastic bins who knows when, 2/3 eaten jars of peanut butter. Like that.

I also cooked some of the stuff that was still good.

The sorghum for example.

In case you haven't cooked with it or know what it is, sorghum is a cereal grain. Easy to use, tasty and gluten free. I had tried some at the Wondergrain booth at the Fancy Food Show last year and then used some for stuffing. I love the texture and the fact that it is so versatile I can use it for so many different kinds of dishes.

Last night I mixed it with vegetables to use as a side dish with dinner. Not only did it taste good, it was colorful and lovely to look at on the plate, which always makes dinner much nicer. Early in the day I stuffed the sorghum-veggie mix into hollowed out tomatoes and baked them several hours later, so this is a good make-ahead dish.

Sorghum Stuffed Tomatoes

  • 8 large tomatoes
  • 1 cup sorghum grain
  • 3 cups vegetable stock and/or water
  • 3 tablespoons vegetable oil
  • 2 medium onions, sliced
  • 1 small chili pepper, deseeded and chopped
  • 1 large clove garlic, chopped
  • 1 cup chopped cooked vegetables
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste


Slice a cap off each tomato and scoop out the insides. Chop the insides and set aside. Place the hollowed out tomatoes upside down on paper towels to drain off excess liquid. Place the sorghum in a saucepan, pour in the stock and bring to a boil over high heat. Reduce the heat to low, cover the pan and cook for 35-40 minutes or until the sorghum is tender and the liquid has been absorbed. (If the liquid has not been absorbed and the grains are tender, strain off the liquid.) Set the cooked sorghum aside. Preheat the oven to 375 degrees. Heat the vegetable oil in a sauté pan over medium heat. Add the onions and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the chili pepper, garlic and tomato insides and cook for 1-2 minutes. Add the cooked vegetables and stir them in. Spoon the vegetables and any cooking fluids into the pan with the sorghum. Stir to distribute the ingredients evenly. Stir in the parsley and salt and pepper. Place the tomatoes on a baking sheet. Spoon the ingredients into the hollowed out tomatoes. Bake for about 20 minutes or until hot.

Makes 8 servings