This post is sponsored by Bob’s Red Mill. Thank you so much for supporting the brands that support me!
I don’t know about you, but here in Arizona we are in the thick of summer. We’ve already gotten through a few 110+ days and are expecting a few more of them this weekend. These are the times when you really gotta remind yourself how perfect the weather is the rest of the year and that this too shall pass!
Today we’re making a refreshing, yet filling, summer salad. And we’re using one of my favorite ingredients, sorghum!
Have you ever cooked with sorghum before? It’s a grain that is pretty hearty and slightly chewy. It reminds me a little bit of Israeli cous cous or wheat berries, so it is a great substitute if you avoid gluten. You cook sorghum similarly to how you cook rice except it requires a little bit more water and a longer cooking time. Sorghum is a really great source of fiber and a fun way to mix up your daily grain intake. Besides being great in salads, you can also use it in pilafs, stir fries and you can even pop it like pop corn!
I was originally going to make this green sorghum the same way you would make green rice, by cooking the sorghum with the chopped up greens, but since sorghum cooks for about 50 minutes it took most of the flavor and color out of the greens. So, I decided the most delicious way to make this green sorghum was to cook the sorghum by itself and then mix in the greens afterward. You still get the green sorghum and the taste remains flavorful and refreshing!Print
- 1 medium sweet potato, peeled and diced
- 2 teaspoons olive oil
- Mixed Greens
- Black eyed peas, or your favorite bean
- Corn, grilled or canned
- Sliced cherry tomatoes
- Sliced avocado
- 1/2 cup sorghum, uncooked
- 1/2 cup packed cilantro leaves
- 1/4 cup packed parsley leaves
- 1 clove garlic, minced
- Juice of 1/2 a lemon
- 1 teaspoon olive oil
- 1 pinch salt
- Place the sorghum into a medium sized saucepan with 1 1/2 cups of water. Bring to a boil, reduce to a simmer and cook sorghum until tender, about 50 minutes.
- While sorghum is cooking, pre-heat the oven to 375 degrees Fahrenheit. Place the diced sweet potato on a large cookie sheet and toss with olive oil and spices. Roast sweet potatoes until fork tender, about 30 minutes, flipping once.
- Add the remaining Green Sorghum ingredients to a food processor or blender and blend until combined. Once sorghum is finished cooking you can add the cilantro mixture and stir until combined.
- Assemble the salad: Place the mixed greens on the bottom of the bowl and top with desired amount of green sorghum, roasted sweet potatoes, beans, corn, tomatoes, and avocado. If desired you can top with your favorite salad dressing or a drizzle of lemon or lime juice.
Makes about 4 salads.