Sorghum Salad Recipes
SORGHUM SALAD WITH CUCUMBERS, AVOCADO AND CHERRY TOMATOES
One thing I've learned about cooking sturdy grains like this (and the other grains we're working with this week) for salads is that they will absorb dressing better if you let them cook until they burst or splay. In the case of sorghum, the grain is done after 50 minutes, but if you let it go for another 10 the grains will burst and the lemon juice and olive oil won't slide off.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.
- In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams
SORGHUM SALAD
Found this one the wholegraincouncil.org web site. Trying to eat more whole grains. Note: This is a foodservice-quantity recipe from Jesse's restaurants. You can scale it down for family use!
Provided by Nado2003
Categories Vegetable
Time 1h10m
Yield 32 cups, 64 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring the water to boil in a medium saucepan, then add the milo (sorghum).
- 2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
- 3. Cool sorghum to room temperature, fluffing with a fork occasionally.
- 4. In a large bowl, combine the remaining ingredients.
- 5. Add the cooked sorghum.
- 6. Adjust salt and paper to taste.
Nutrition Facts : Calories 57.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 6.3, Sodium 189, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 1.4
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- Place the sorghum into a fine mesh strainer and rinse with cool running water to remove some of the starch. Combine the rinsed sorghum with 3 cups of water or broth and a teaspoon of salt in a small pot over high heat. Bring the water to a boil, then reduce to medium low, cover and simmer until the water is completely absorbed and the sorghum is soft but chewy, 50-60 minutes. Check the sorghum around the 45 minute mark and add additional water if needed.
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- First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
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