O hey, sorghum.
You’re the gluten-free grain that’s always left out of the spotlight and today I’m going to show all of you how easy it is to make and why you should totally add it to your pantry.
Sorghum is a grain, yes- and it’s gluten-free so no need to worry about the gluten here folks. It’s easy to cook- similar to making rice or quinoa and you can purchase it online or in stores such as Whole Foods Market. Here is the brand of sorghum that I use. I’m sure you can find it from other brands but this is the only one I’ve found that I like: Bob’s Red Mill Sorghum.
This salad is perfect for the end-of-summer BBQ or dinner party that you’ve got on your agenda…I know you all need to bring a ‘side dish’ but can’t decide what to actually bring, right? It’s funny how we all have so many recipe ideas in our mind but when it comes to bringing something to a dinner party or celebration, we freeze and spend hours trying to figure out what to bring, haha. I’m guilty of this. I flop back and forth between things I should and could make but in the end, salads always win out because people love simple, fresh flavors. Don’t you?
Plus, the rest of the spread at most parties is full of foods that you and I probably can’t and don’t want to eat because it’s either highly processed or made from refined vegetable oils with refined salts and other inflammatory ingredients. So, why not bring a bowl of goodness that you can enjoy while everyone else digs into the chips?
I know you’re going to love this one. Have a beautiful week!
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 cup sorghum
- 3 cups arugula
- 3 large red radishes diced
- Juice of 1 large orange
- 3 Tbsp. plain hummus
- 2 Tbsp. finely chopped fresh parsley
- 1 Large pinch crushed red pepper flakes or chili powder
- 1 Large pinch lemon zest
- Sea salt and freshly ground black pepper
Cook sorghum according to the package directions (usually 4 cups of water for 1 cup of sorghum). Set aside when done cooking.
In a large bowl, combine the cooked sorghum, arugula and radishes.
In a small bowl, combine the orange juice and hummus; whisk with a fork until it forms a creamy consistency that's a bit liquidy. Drizzle this dressing on top of the sorghum mixture. Add the remaining ingredients and season to taste with sea salt and pepper. Serve.