Asian-Style Sorghum Salad

There are so many great grains out there for those of us who can’t digest gluten or potatoes. Here’s one that takes a little longer to make, only because sorghum takes such a long time to cook but is really delicious and quite different from any other grain. As usual, feel free to use variations listed below if a non-Asian type of salad is desired. Enjoy something other than pasta or potatoes!

Cook in 2 quarts of boiling water:

1 cup washed sorghum*

1 teaspoon sea salt

Once water boils, reduce heat to medium high and boil uncovered for 50-60 minutes or until sorghum is soft. Rinse under cold water.

While the sorghum is boiling, prepare:

1/2 to 3/4 cup shredded carrots

2 cups shredded Chinese cabbage

1 cup diced jicama (or diced water chestnuts)

1 cup stringed and sliced pea pods

Combine in a large bowl. Then make the dressing. Pour into a 2-cup jar:

1/4 cup soy sauce substitute (see recipe under sauces/condiments/dressings)

1/2 cup olive oil

1/4 cup sesame seeds

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon fish sauce (Optional)

2 tablespoon date syrup

1/2 teaspoon chili paste (or wasabi paste)

1 teaspoon finely minced garlic or ginger (Optional)

Shake vigorously to emulsify although the oil will separate if not used immediately so it will need to be repeated prior to use. Once the sorghum is cooked, rinsed and cooled, pour into the bowl of vegetables and add the dressing. Toss to combine and serve.

*Sorghum has a waxy outer shell that needs to be rinsed off before cooking.

VARIATIONS:

Italian Sorghum salad: Use diced tomatoes, cucumbers, parsley or basil, carrots, peas, etc., with an Italian style dressing.

Sorghum “Potato-style” salad: Add some diced onion, celery, hard-boiled eggs, and a mayonnaise dressing.

Indian Sorghum salad: Use chickpeas, broccoli, carrot, cucumber, spinach, or zucchini along with a curry or tahini-based dressing.