Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world. The hearty, chewy texture of whole grain sorghum is perfect for pilafs and cold salads. For a healthy high-fiber snack, pop sorghum grain like popcorn.
This salad combines chewy sorghum with savory, sweet and spicy flavors for a perfect balance of tastes and textures.
• 1 cup sorghum
• 3 cups water
• 1/2 teaspoon salt
• 1 cup coconut milk
• 3 tablespoons rice vinegar
• 2 tablespoons curry powder
• 1/2 teaspoon chili powder
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/4 cup chopped green onion
1. Prepare sorghum according to basic cooking instructions.
2. Combine coconut milk, rice vinegar, curry powder and chili powder in a large bowl. Place sorghum, carrots, raisins and onions in the bowl with the dressing and toss to combine.
3. Serve chilled or at room temperature. Makes 4-6 servings.
Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, now an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the world. With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products.
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