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Sorghum and Radicchio Salad_PP_FullSize-4

Sorghum and Radicchio Salad

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Ingredients Method Notes

Ingredients
  

Basic Sorghum
  • 1 cup sorghum
  • 3 cups vegetable broth or water
  • 1 tablespoon extra-virgin olive oil or perilla oil
  • 1 teaspoon sea salt preferably iodized
Dressing
  • 3 tablespoons balsamic vinegar or other vinegar
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons capers rinsed
  • 1 teaspoon coriander or cumin powder
  • 1 clove garlic peeled
Salad
  • ½ cup chopped walnuts pistachios, or pine nuts
  • 1 head radicchio torn or chopped into bite-size pieces
  • ½ cup chopped flat-leaf parsley or cilantro

Method
 

Make the Sorghum
  1. Rinse the dry sorghum under cold water for 1–2 minutes in a mesh sieve.
  2. In a medium saucepan, combine the broth or water with oil and bring to a boil.
  3. Stir in the sorghum and return to a boil. Reduce heat to low, cover, and simmer 1–2 hours, stirring every 15 minutes, adding liquid as needed to prevent sticking.
  4. Sorghum is done when light and fluffy. Alternatively, cook in a pressure cooker for roughly 35 minutes on high heat.
  5. You can refrigerate or freeze the cooked sorghum if preparing ahead; thaw to room temperature before using.
Make the Dressing
  1. Combine vinegar, olive oil, capers, coriander, and garlic in a mini food processor or blender. Process until smooth.
Assemble the Salad
  1. In a large bowl, mix cooked sorghum, nuts, radicchio, and parsley.
  2. Add the dressing and toss to combine.
  3. Serve warm or at room temperature.

Notes

This sorghum salad is colorful, flavorful, and satisfying—a perfect lectin-free side or main dish for any occasion.