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Originally published Wednesday, July 16, 2008 at 12:00 AM

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Recipe: Slow-Cooker Sorghum Pilaf

Makes 4 servings

1 teaspoon extra-virgin olive oil

2 teaspoons dried minced onion

½ cup uncooked whole grain sorghum

2 cups gluten-free low-sodium chicken broth, such as Swanson Natural Goodness

1/8 teaspoon salt

¼ cup grated Parmesan cheese or soy alternative, such as Soyco

1. Lightly coat the liner of a slow cooker with cooking spray. Add all ingredients except the Parmesan cheese and stir to blend.

2. Cover and, without removing the lid, cook on low for 6 to 8 hours or until all liquid is absorbed. Stir in Parmesan cheese and serve.

Note: Sorghum produces a robust pilaf with lots of texture. For best results, have all ingredients at room temperature when you start the slow cooker.

From Carol Fenster, Ph.D., author of "Gluten-Free Quick & Easy" (Avery/Penguin Group, 2007)

Copyright © 2008 The Seattle Times Company

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