After a week in Seattle followed by a long weekend in NYC, I am now focused and determined to get down to some clean and healthy eating. This Sorghum Salad is a good start as it is a nutritional powerhouse and quite delicious.
Sorghum is an old grain that has great importance in poor countries in places like Africa, but it’s not thought of as something that would make it onto the average American table- until now. I had always thought of sorghum as something they only made molasses with.
This gluten free grain has a chewy texture similar to wheat berries, but to my taste it’s a little milder. It’s versatile enough to use in a cold salad like this one, or exchange it for rice or couscous in warm dishes, even soups. The pearls are about the same size as Israeli couscous, but you get a whole lot of nutritional value for the same texture and feel. They’re also gluten free for those looking for an alternative grain.
Sorghum may also be popped like popcorn, and it’s wonderful!! The kernels are smaller and so make petite little puffs. As a result you can’t eat them one by one with corn, but rather scoop them up by the handful. Fun! Since many folks can be sensitive to corn, this is a fantastic alternative.
I was generously given some sorghum by Bob’s Red Mill
, who’s recipes and photos of vegetable dishes are drool worthy. There is a wonderful heartiness to this dish, and the honey in the dressing mellows the bite of too much acidity. Lentils are power packed with protein and fiber, which makes this salad a perfect stand alone meal, or as a side. I personally love these French green lentils for their color, shape and texture. I find that brown lentils can get mushy, which is perfect for soup, but not for a salad. When looking for a healthy dish it’s nice to get a toothsome bite to feel like you’re getting a fair belly full.
