Miz Chef

Cooking Up a Healthy Life

Warm Sorghum Salad

Leave a comment

IMG_5823

This week in honor of last week’s episode of The Walking Dead, I offer you Warm Sorghum Salad.

Okay, the truth is, I already had this blog post and recipe prepared but it seemed like an appropriate time to post it.IMG_5809

Many people don’t know what sorghum is. It’s a grain that originated in Africa and that’s been used in this country for years as fodder—except in the South, where it’s been a fairly popular grain. Also in the South, sorghum molasses often takes the place of regular molasses, honey, maple syrup, and corn syrup. In short, it’s a liquid sweetener that’s used in baked goods, as well for drizzling on biscuits, pancakes, and toast.

I’ve offered other sorghum recipes here, such as Sorghum Pilaf, Sorghum Stir-Fry, and my Cranberry Sauce with a Sorghum Twist (using sorghum molasses) even made it in into the holiday issue of Pilcrow & Dagger.

Sorghum is gluten free and inexpensive. But it’s also very use friendly. It’s a diverse grain that can be used in many different dishes. Here’s my Warm Sorghum Salad. It’s great to bring to dinner in the fall and winter, but also to barbecues and picnics in the warmer seasons. And the kale makes it a well-rounded, healthy dish. Enjoy!

Warm Sorghum Salad

Makes 6 servings

1 cup sorghum grain
1 tablespoon olive oil
½ cup minced shallot
1 teaspoon kosher salt
½ lb. mushrooms (preferably a combination of white and baby bella), thinly sliced
1 tablespoon apple cider vinegar
4 packed cups chopped kale
Fresh pepper
½ small lemon

Dressing
¼ cup extra virgin olive oil

1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper to taste

Place the sorghum in a mesh strainer and rinse it under running water for a minute or two. Place it in a small pot along with 3 cups water and bring to a boil. Lower the heat and simmer, partially covered, until tender, about 30 to 40 minutes. Drain well.

IMG_5820

Meanwhile, heat the oil in a wide skillet. Add the shallot, ¼ teaspoon salt, and saute until soft and translucent, 2 or 3 minutes. Add the mushrooms and 1/4 teaspoon salt and saute until the water they release dries up and mushrooms brown.IMG_5813When you see browned bits in the pan, deglaze with the apple cider vinegar (add it to the pan and scrape up the brown bits with a wooden spoon).IMG_5816

Add the kale and another ½ teaspoon salt and cover; cook until kale is tender.IMG_5818While that’s cooking, make the dressing and set aside.

When the sorghum is cooked, add it to the pan with the kale and pepper and mix.IMG_5821Pour in the dressing and mix well. Taste for seasoning and adjust if needed. Squeeze the lemon over it and stir.

Transfer to a serving bowl and serve warm.IMG_5824

Advertisements

Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s