Tender-chewy, round sorghum grains can stand in for small pasta shapes and Israeli couscous. Here, it’s used in a simple Middle Eastern grain salad.
YIELD: SERVES 6
½ cup sorghum, rinsed and drained
½ cup prepared sun-dried tomato pesto
1 English cucumber, peeled and diced (2 cups)
2 cups halved grape or cherry tomatoes
1 cup chopped fresh basil, parsley, or cilantro
8 green onions, thinly sliced (1 cup)
2 Tbs. lemon juice
- Combine sorghum and 1 cup water in medium saucepan; bring water to a boil. Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender. Drain, and transfer to bowl.
- Stir pesto into hot sorghum, then allow mixture to cool. Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired. Let stand 1 hour or refrigerate overnight for best flavor.
MAKE IT VEGAN Choose a vegan sun-dried tomato pesto for the dressing.
Protein: 4 g
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 20 g
Cholesterol: 0 mg
Sodium: 23 mg
Fiber: 3 g
Sugar: 6 g