Sorghum Salad Food
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
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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.
- Snap the woody ends from the asparagus spears and discard. Using a vegetable peeler, shave the asparagus into thin strips. Starting just under the tip of the asparagus, run the peeler down the length of the stalk. For smaller strips, start in the center of the stalk and peel completely. Then return to the top of the stalk, just below the tip, and peel. Repeat until each stalk is shaved, then coarsely chop the tops into bite sized pieces.
- In a small bowl, combine the whole grain mustard, honey, champagne vinegar, lemon juice and zest, and salt and a pepper. Whisk until incorporated. Add the olive oil in a steady stream and whisk until emulsified.
- Toss the warm sorghum grains with the shaved asparagus, pea shoots, peas, radishes, mint, and red onion. Dress with half a cup of vinaigrette, then toss until thoroughly mixed. Serve immediately. This sorghum salad keeps in the fridge in a tightly sealed container for up to 5 days, and can be enjoyed cold or room temperature.
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