When you hear the word sorghum you might think animal feed, that’s what I thought until I discovered how amazing this grain is for you. I heard it referred to as the “sexy” grain because it’s preforms beautifully in so many different applications. How could I not be intrigued? One of the reasons it’s gaining popularity is because it’s naturally gluten free. So if you’re watching gluten, sorghum flour can be substituted for wheat flour in a variety of baked goods and recipes.
Whole-grain sorghum is a high-protein grain that’s a staple in Africa and parts of Central America and South Asia but is grown here now. It resembles Israeli couscous in its look and barley in its slightly chewy texture. Whole-grain sorghum must simmer for 55 minutes, but the pearled version takes just 35. Its hearty texture freezes well, making it a nutritious addition to batch-cooked soups, stews and slow-cooker meals.
Its neutral, sometimes sweet, flavor and light color also make it easily adaptable to a variety of dishes. Sorghum can improve the texture of recipes and digests more slowly with less effect on your blood sugar, so it sticks with you a bit longer than some other flours or flour substitutes. One of my favorite ways to make it is this tabbouli-like salad. Hope you enjoy it too. Comment and let me what you think. Regina
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Sorghum Super Salad
Prepare sorghum according to packing directions making sure to add 1/4 teaspoon salt to the water. Watch for the water to be absorbed. It will take longer to cook if you use the whole grain variety. Remove the cooked sorghum to a bowl to cool.
Chop the red pepper and scallions. Really any color of pepper is fine but the red adds such eye candy.
Combine the peppers and scallions with the cooked sorghum.
Combine vinegar, mustard and honey in a small bowl.
Whisk in the olive oil. The trick is to add the oil slowly and whisk the mixture the entire time. The quick video shows you how. Add salt to taste.
Pour over sorghum mixture and toss to coat. Stir in feta.
Makes 5 cups/6 servings