1 cup chopped yellow onion
2 cloves of garlic, minced
1/4 cup freshly squeezed lemon juice
1 cup whole grain sorghum, rinsed
3 cups reduced sodium chicken broth
1/4 cup chopped sundried tomatoes (not packed in oil)
1 12oz package frozen quartered artichoke hearts
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1lb large shrimp, peeled and deveined (uncooked, thawed if frozen)
2oz grated pecorino romano cheese
3oz baby spinach
1/3 cup chopped fresh parsley

1. In a nonstick skillet over medium-low heat, saute the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Add lemon juice, increase heat to medium, and cook until liquid is absorbed, about 1 minute.
2. Transfer to the slow cooker and stir in sorghum, broth, sundried tomatoes, artichokes, salt and pepper. Cover and cook on high for 3-4 hours, or until sorghum is tender and the liquid is just about all absorbed.
3. About 15 minutes before serving, stir in the shrimp and grated cheese. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Fold in the baby spinach, stirring until it's wilted. Stir in parsley last. Divide among serving bowls and serve immediately.