Photo by Sreal Boruchin
Ever try sorghum? It’s a gluten-free, protein-rich whole grain with a mildly nutty flavor, that’s especially environmentally friendly. In this salad it is cooked, chilled and tossed with cucumber, cilantro (you could sub parsley and/or mint) and cumin seed in a lime-seasoned dressing. This sorghum salad pairs well with anything you might be tossing on the grill and will hold up well to pack for lunch or a picnic.
Sorghum Salad with Cucumber, Cilantro and Cumin
Ingredients
2 teaspoons whole cumin seeds
2 cups cooked sorghum, chilled or at room temperature
1 medium English cucumber, diced (about 1 ½ cups)
½ cup chopped fresh cilantro leaves
1 scallion, thinly sliced
3 tablespoons neutral tasting oil such as grapeseed, canola or avocado oil
1 ½ tablespoon lime juice
2 teaspoons honey
½ teaspoon finely grated lime zest
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Toast the cumin seeds in a small skillet over a medium-high heat, stirring frequently, until fragrant and a shade darker, about 2 minutes. Transfer the seeds to a cutting board and, using the flat edge of a large knife, crush the seeds a bit.
In a large bowl combine the sorghum, cucumber, cilantro, scallion and the toasted cumin seeds. In a small bowl whisk together the oil, lime juice, honey, lime zest, salt and pepper. Pour the dressing over the salad and toss to coat.
Makes 6 servings
Serving size: 2/3 cup
Per serving: Calories 200; Total Fat 8g (Sat Fat 1g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 29g; Dietary Fiber 6g; Protein 4g
Copyright 2017 Ellie Krieger. All rights reserved.
