Sorghum is one of the newest grains on the radar of healthy foodies. While it’s just starting to gain momentum in the US, it’s the third largest food grain in the world, being used to make couscous, tortillas, flatbread and boiled like rice. Sorghum has an edible hull, so it is easier to digest than some other grains and it retains the majority of its nutrients. Sorghum is neutral in flavor with a hint of sweetness.
Some people pop sorghum, like a healthier option to popcorn. From what I understand, it is smaller, though, and the kernels are harder to pop.
I made this salad when my in-laws were visiting over the summer. I always make my quinoa salad and wanted to try something a little different that would appeal to everyone and have some protein for my nephew, who is a vegan. The pomegranate molasses are a great compliment to the flavor of the sorghum. You can find it on amazon or in the ethnic section of your market.
Moroccan Sorghum Salad
Prep Time: 10 – 15 minutes
Cook Time: 45 – 60 minutes for the sorghum
Servings: 8 side dish servings or 6 if you added protein to it and served as a meal
- 1 cup sorghum, prepared according to instructions on package, cooled
- 1/2 bag shredded carrots
- 4 scallions, chopped
- 1/2 package of Love My Beets , flavor of your choice, chopped
- 1/8 cup cilantro, chopped
- 1/2 tsp. of paprika, oregano, thyme, marjoram, cumin
- 1 – 2 tbsp. pomegranate molasses
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- Place cooked sorghum in a medium sized bowl
- Combine the spices through through the lemon juice (but just 1 tbsp. of pomegranate molasses) in a covered bowl or bottle and shake vigorously to combine.
- Pour over sorghum to moisten.
- Then, add carrots, scallions, beets, scallions and cilantro and mix well.
- Taste and adjust flavoring by adding more pomegranate molasses, salt and pepper.
- Refrigerate for at least an hour to let the flavors meld.
- Serve at room temperature.
This is delicious complement to grilled chicken thighs!!!!