1 cup uncooked pearled sorghum
4 cups chicken broth
1 1/2 Tbsp olive oil
1 lb. small Brussels sprouts, cleaned & halved
2 tsp butter
2 tsp water
2 tsp extra virgin olive oil
1 cup carrots, sliced thin
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup pine nuts or slivered almonds
1/4 cup crisp bacon crumbles
1 tsp chicken soup base, dissolved in 2 T hot water
Salt and freshly cracked pepper, to taste
1/2 cup Parmesan Cheese, shredded

Rinse and drain sorghum kernels. In heavy 3-quart saucepan, bring sorghum and broth to a boil over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until grain is tender. Drain excess liquid; set aside.

Place sprouts, butter and water In covered, microwave-safe dish; cook 2 minutes on high; set aside. In large skillet, heat oil, add carrots, onion and garlic; sauté until tender crisp. (about 2 min. ) Add sprouts, pine nuts, bacon and bullion. Cook an additional 2 minutes. Add sorghum and heat thoroughly. Season with salt/pepper. Plate onto a large platter. Top with pan-seared chicken tenders and Parmesan cheese. Serve hot.