Sorghum Grain Pilaf with Tempeh “Meat”Balls

Ingredients:
1 cup pearl sorghum grains 
1 tbsp olive oil 
2 cloves minced garlic
2 tbsp chopped onions
1 tsp whole allspice 
1/2 chopped red pepper  
1/2 cup chopped red cabbage
1/2 cup mixed olives 
1/2 tsp thyme 
1/2 tsp cumin powder 
1/2 tsp salt 
1/2 tsp smoked paprika
1/2 tsp sumac powder 

Tempeh “Meat”Ball Ingredients:
1 block Tempeh boiled in stock for 20 mins 
1/2 cup chopped mushrooms 
2 tbsp fine chopped onions
2 tbsp tamari
1 tbsp balsamic vinegar 
2 tbsp arrowroot powder 

Tempeh “Meat”Ball Steps:
– Drain tempeh and crumble into a bowl 
– Add in onions, mushrooms, tamari, balsamic vinegar and arrowroot powder; add salt to taste if required
– Mix well and form balls 
– Pan fry balls in olive oil and keep aside 

Pilaf Steps:
– Pre-soak pearl sorghum grains 
– Wash and boil with 2 cups water; add pinch of salt until cooked (discard any remaining water )
– In a frying pan heat olive oil
– Add onions and garlic, sauté until soft 
– Add allspice whole berries and sauté 
– Add salt, cumin powder, paprika and thyme 
– Add red pepper and cabbage, mix well for 2-3 mins until soft 
– Add sorghum grains and stir well for 3-5 mins until mixed in 
– Turn off heat and transfer to serving bowl 
– Garnish with Tempeh “Meat”Balls, cherry tomatoes and olives

Enjoy!