Sorghum Salad

Sorghum Salad

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.

Ingredients

  • Fiddlehead Fern and Artichoke Freekah Salad
  • Red Curry Chicken with Gingered Black Rice
  • Amaranth Breakfast Bowl with Seeds and Warm Maple Apples
Read the whole recipe on A Stack of Dishes