The Hearty Summer salad

My summer lunches revolve around salads like this one, made with gluten free grains, garden fresh vegetables, some sort of protein and fresh herbs or greens. I do try to keep things interesting so as not to eat the same thing all the time, but I admit I’ve become a little obsessed on this particular one lately. It is full of flavor, refreshing and filling, with a satisfying mix of textures from the fresh cucumber, juicy & ripe grape tomatoes, sweet green chickpeas and the chewy wholegrain sorghum.

Sorghum is an ancient grain that’s been around forever but is not as well known in developed countries. It is one of the most important staple foods for millions of people living in the semi arid tropics of Africa and Asia. It is known under many names: milo, guinea corn in West Africa, kafir corn in South Africa,  jowar in India and kaoliang in China. Surprisingly, US is the leader in growing sorghum yet here and in other countries across the globe, this grain is primarily used for animal feed and biofuel. However, it is suddenly gaining popularity in the consumer food industry, due to its gluten-free benefits for those with celiac disease or gluten intolerance. It has also made its way onto the menu of some restaurants, thanks to Southern chefs who brought this grain into the spotlight. When cooked, it makes a great substitute for bulgur and wheat berries.

With so many health benefits packed in every delicious grain, sorghum can be used creatively in recipes for breakfast, lunch, dinner and even snacks. It is very nutritious and believed to reduce the risk of cancer, diabetes, and some neurological diseases. When cooked, sorghum looks like Italian couscous but it has a chewier texture like brown rice. The hearty chewy texture and slightly nutty flavor of whole grain sorghum is perfect in pilafs and cold salads and its low glycemic index helps keep you full for longer time.  The first time I used sorghum was in vegetable pilaf. My husband loved it. My daughter enjoyed the pilaf so much that she didn’t mind taking it for lunch. Since then I am making bunch of things.

The beauty of sorghum is that it’s incredibly versatile, but at the same time, totally unique. The salad comes together in minutes with precooked sorghum. Its mild flavor works well with tangy vinaigrette. Add various summer vegetables along with fresh and light tangy vinaigrette. Toss it together, and you have got a nutritious salad that looks and tastes great. Add a handful or two of salad greens in each dish at the time of serving. You can serve it just on its own as a light lunch or as a side dish with salmon or grilled chicken for an added boost of protein.

Quick notes on cooking wholegrain sorghum

• Sorghum can be cooked just like rice or quinoa using a stove top.
• The ratio of liquid to grain is 3:1, meaning that you need 3 cups of liquid for every 1 cup of grain. For a softer bite, you can add more liquid.
• It must cook for at least 50-60 min on stove top.
• Cooking time can vary depending on the freshness of grain, personal preferences, and the pot you are using.
• Use a tight fitting lid pot so that no steam escapes. Letting sorghum cook slowly is the key to have a softer and delicious bite.
• Avoid using a large pot for small amount, as water will evaporate quickly and sorghum will not cook.
• Drain excess liquid if grain has reached desired texture.
• Cooked sorghum will keep for 3 days in the refrigerator and will freeze well.

This post is linked to Tasty Tuesdays, Glutenfreefridays, Allergy Free thursdays.