Naked, Wild & Free™ Thai Sorghum Pilaf - 2 lbs.


Yield: 24 cups


  1. Cook InHarvest Naked, Wild & Free according to package directions, reserve warm.
  2. Medium dice the red bell pepper.
  3. In a medium sauce pot, add sesame oil and sauté the ginger and garlic for 1-2 minutes. Add red bell peppers and sauté for 1 minute. Add peanut butter, coconut milk, lime juice and Sriracha and bring to a simmer.
  4. Mix the peanut sauce with the peas and sorghum rice blend, fold in fresh cilantro and garnish with roasted peanuts before service.

Nutrition Facts
Per serving: 420 cal., 15 g pro., 42 g carb., 7 g fiber, 24 g fat (6 g sat. fat), 0 mg chol., 290 mg sod., 8 g sugar