sorghum

Simple Lemon Sorghum Salad

1 cup cooked sorghum (or other grain)
1 small shallot, minced
1/2 cup red, yellow, orange pepper, chopped
1/2 cup chopped broccoli
6 black olives, chopped
1 cup arugula
Toppings: Avocado, feta cheese, hemp seeds, toasted nuts/seeds, chopped parsley and mint.

Toss together all the ingredients, except for the arugula, with the lemon dressing (below). Lay the arugula on a platter, scoop the salad over the arugula.

Top with the additional toppings. The salad stores well for days in the refrigerator.

Lemon dressing:

2 tbls olive oil
2 tbls lemon juice
2 pinches salt, 1 pinch pepper
+1 tsp lemon
+1/2 tsp dijon mustard
+1 clove garlic, minced

Place the oil, lemon, salt and pepper in small jar with a lid, shake well.

–> Take the lemon dressing to the next level by adding in the honey.

—> Go one more level – add in the dijon mustard and garlic.

Note: Adjust the dressing to your liking; this formula is 1×1 olive oil to lemon, you might prefer a 2×1. Make it to your preference.
Store in the refrigerator for up to 2 weeks.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Popped Sorghum

Sorghum is the gluten free, low glycemic grain native to the Midwest that you’ve never heard of. Seems ‘superfoods’ like quinoa get all the glory these days, but the truth is that sorghum is just as good….might even be better. Especially since it’s drought resistant and it doesn’t need to be shipped over from Peru.

Sorghum is quite versatile – cook it up just like quinoa or rice by simmering it 1:3 water. I will admit it takes longer to cook, but I make a big batch and freeze it in smaller portions for ease.

But the really fun thing I’m sharing with you today is how to POP it. Yup, like popcorn only better because the little ‘grains’ that don’t pop become crunchy little pieces you can eat right along with the popped pieces (unlike corn where you feel like you are picking hard, inedible, un-popped kernels out all the time.)

No oil even needed to make this either. Just a pot with a lid and some heat. These popped grains are a bit smaller than a typical ‘popcorn’, but they are fun and make a whimsical topping on salads and desserts. Go get popping!
Happy Eating,
~Monique

Popped Sorghum

1/4 cup uncooked sorghum

Heat a pan over medium high heat. Add sorghum and cover, tossing once in a while. Once you start to hear the popping (it’s softer than a popcorn pop), crack the lid to allow some steam to escape.

Toss often to keep the grains from burning. Once most of the popping has stopped, remove from heat and pour into a bowl. Enjoy.

Note– I find more grains pop if I make this in smaller batches so if you want more make second batch rather than doubling the grains