Have you tried sorghum yet? I’ve been having fun trying new grains like kamut and farro, and my latest one has been sorghum. Its a whole grain and gluten free! It has a chewy texture, similar to wheat berries. 1/4 cup uncooked (which makes about 2/3 cup cooked) has 8g of fibre, 5g of protein and only 1g of fat. Since its a whole grain, its also a great source of b vitamins and antioxidants. Try it in a cold salad or even at breakfast for an oatmeal replacement. I used Bob’s Red Mill Brand, and for anyone local in Windsor-Essex, you can find sorghum at Fred’s Farm Fresh!
This is a great make-ahead meal for lunches during the week.
Ingredients:
Salad:
- 2-3 cups of cooked sorghum
- 1 chicken breast, chopped
- 3-4 green onions, sliced
- 1 orange, chopped
- 1 avocado, diced
- 1/2 english cucumber, diced
- 1/3-1/2 cup of fresh parsley, chopped
Dressing:
- Juice of a lemon
- 1-2 tbsp olive oil
- 1 tbsp honey
- Salt, pepper, garlic powder and chili flakes to taste
Directions:
1. Cook sorghum according to directions on the package. Use a ratio of 1:3 for the dry sorghum and water. Bring this to a boil in a pot and then turn down to a simmer and cook until all the water is absorbed.
2. Meanwhile, mix all salad ingredients in a bowl.
3. Mix the dressing ingredients in another bowl and pour over the salad and mix well to combine. Add cooked sorghum and stir.
Enjoy cold!
Andrea Docherty, RD
