I love it when I see an intriguing recipe and I have everything for it on hand! When the latest email from Oldways landed in my inbox last week with the subject line “Fruit can be savory, too” I was hooked. I clicked on the link and saw the recipe for the Sorghum & Blues Salad and I said “I must make this.”
I had sorghum in my pantry that I needed to use, Jeff had just gone blueberry picking, and other than red onion and some blue cheese, we had what I needed (and I had to go to the store, anyway). Except, as always, I tinkered with the recipe. I wanted this to be a main dish salad, so we grilled some chicken to dice and toss in. And then I got the idea to add some walnuts, for crunch and healthy fats. And then I realized that if this was going to be a one-dish dinner, we needed more veg in it, so I chopped some of the kale that I had just bought and washed.
So my version, I’m calling Summer Sorghum Salad. Summer because of the blueberries and kale, mostly, because those are seasonal summer produce items (although, yes, you can buy anything anytime of the year in our modern food environment).
Summer Sorghum Salad
Yield 4-6 servings
This recipe makes a lovely light dinner, and the leftovers hold well for lunch (or another dinner) the next day. This is one reason I like sorghum for grain salads...it is just as toothsome the next day (I feel the same way about farro).
- 2 boneless, skinless chicken breasts, grilled, cooled and cut into about 1/2-inch dice
- 1 cup sorghum
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Optional: 1-2 cloves minced garlic
- 1 cup blueberries
- 1 small cucumber, diced (about ½ cup)
- 1 small red onion, diced (about ½ cup)
- 1/2 cup coarsely chopped walnuts
- 1/3 cup crumbled blue cheese
- ¼ cup chopped fresh mint
- Grill the chicken breasts and allow to cool.
- Cook 1 cup sorghum according to package directions. If no package, bring sorghum and 4 cups water to a boil, then reduce heat to a simmer and cook for approximately 40 minutes, until grains are tender and liquid is absorbed. If grains are tender before liquid absorbs, drain excess liquid by placing the grains into a fine mesh strainer.
- To make the dressing, combine the olive oil, lemon juice, salt, and pepper (and garlic, if using) in a small bowl and whisk until well combined.
- Chop the rest of the ingredients. If raw onions bother them, soak the chopped red onions in ice water, then drain well before adding to the salad.
- When cooked sorghum has cooled a bit (more or less to room temperature), toss it with the dressing and the rest of the ingredients. Taste and add more salt, pepper or lemon juice if needed. Serve.
Recipe adapted from an Oldways Whole Grains Council recipe, originally developed by Kelly Toups
Courses Lunch, Dinner