It was hot, hot, hot in Fort Collins, Colorado, this past weekend but that didn’t stop the Colorado Chapter of Les Dames d’Escoffier from selling their culinary cast-offs at a garage sale to raise scholarship funds for deserving culinary students. It was fascinating to see what emerged from the depths of these ladies’ pantries! We also offered culinary demonstrations, so I demonstrated a delicious whole grain sorghum salad, using Bob’s Red Mill sorghum, and it was a hit. Four lucky winners went home with a bag of grain*, as well.
Whole Grain Shrimp Sorghum Salad
What is Sorghum?
In case you’re not familiar with it, sorghum is an ancient grain that has been used for over 8,000 years in Africa and Egypt and is increasingly available in the United States. It is the 5th most important cereal grain in the world. Growing up on a farm in eastern Nebraska, we raised sorghum but called it milo back then. It is grown primarily in the south-central states (Nebraska to Texas), but some is grown in other states such as California.
Even as a small child, I could distinguish the stalks of sorghum in our fields from other tall-growing crops like soybeans or corn but I also knew that it was only used for livestock feed. Since then, growers have modified the grain to be “food-grade” and it is now a welcome, nutritious addition to our gluten-free diet. Sorghum flour is readily available in natural food stores and some grocery stores but—until recently—whole grain sorghum was hard to find. Now the Bob’s Red Mill brand is sold in natural food stores.
Whole Grain Sorghum Salad
Reprinted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
This whole grain sorghum dish may become one of your all-time favorites. It’s gorgeous, showy, and hearty….yet light enough for a hot summer day. Plus, it is best served at room temperature (rather than hot or chilled) so it’s perfect for buffets or picnics.
To cook the sorghum:
1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
3/4 teaspoon sea salt, divided
2 cups water
Sherry Vinaigrette Dressing:
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar (or 2 tablespoons for a sharper flavor)
1/8 teaspoon white pepper
Vegetables:
1/4 cup shelled raw pumpkin seeds or pine nuts
1 English or hothouse cucumber, unpeeled and chopped
3 green onions, chopped
1 small red bell pepper, chopped, or 12 grape tomatoes, halved
1 small yellow bell pepper, chopped
1/2 cup cooked edamame (or lightly-steamed peas or asparagus)
1/2 cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries)
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese or queso fresco (optional)
Mixed Greens
12 cooked large whole shrimp, peeled (or more to taste)
[1] Drain the soaked sorghum and discard water. In a heavy medium saucepan with a lid, combine sorghum, 1/2 teaspoon of the salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to a strainer and drain well. Set aside to cool.
[2] Make the dressing: In a screw-top jar, shake the lemon juice, oil, vinegar, remaining 1/4 teaspoon of sea salt and pepper until thoroughly blended and creamy. Set aside.
[3] Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.
[4] In a large bowl, combine the sorghum and the vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.
[5] Arrange mixed greens on a large platter, top with salad, arrange shrimp on top, and serve, garnished with fresh parsley. Makes 6 servings.
Carol Fenster with sorghum salad.
