Being that heart health month is around the corner, I thought I would share an ancient whole grain that we have been gobbling up in our house - SORGHUM!
Sorghum, orginally was grown in Northeastern Africa and soon spread to India and China. And eventually Australia. It was first introduced in the late 1700s here in the United Stated from way of France. This ancient grain has many health benefits as it is high in fiber, a good source of antioxidants and is slowly digested thus balancing blood sugar levels.
According to the Heart Association, whole grains such as sorghum, quinoa and millet, may help improve blood cholesterol levels and lower our risk of heart disease, stroke, obesity and type 2 diabetes.
They are important sources of essential vitamins and minerals such as vitamin B, folate, magnesium, iron and selenium.
And they help to fill-up my growing and very active teenage boys!
This nutty tasting grain is making a comback and is easy to prepare in your already favorite quinoa or couscous dishes! I recently whipped up a nutrient packed delightful dish of sorghum with sweet potatoes, toasted pepitas and spices making it an easy vegan meal or a side dish with some grilled chicken or wild fish.
Enjoy the recipe and let us know your favorite way to savor some Sorghum!
Spiced Sweet Potato and Sorghum Salad with Crasins & Toasted Pepitas
For the salad:
2 cups uncooked sorghum
4 cups homemade or organic vegetable stock
2 cups water
3/4 cup toasted pepitas
2 sweet potatoes (about 2 pounds), peeled and cut into 1 inch cubes
Extra-virgin olive oil
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 1/4 teaspoon kosher salt, plus more to taste
3/4 cup chopped parsley
1/3 cup craisins, unsweetened or fruit juce sweetened
Salt and freshly-ground pepper
crumbled goat cheese (optional)
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
3 tablespoons orange juice
2 teaspoons raw honey
1 T finely minced shallot
- To cook the sorghum, combine the sorghum, vegetable stock and water in a medium pot. Bring to a boil, reduce the heat, cover, and cook for 60 minutes, or until the grains are tender and have just begun to splay open. When finished cooking, drain away any remaining liquid.
- While the sorghum cooks, roast the pepitas. Heat the oven to 350°F. Toast the pepitas for 5 to 7 minutes. Set aside.
- Increase the oven temperature to 375°F. Spread sweet potato out onto a large baking sheets and drizzle with oil then sprinkle with salt and ground black pepper. Roast until tender, about 40 minutes. Set aside until cool.
- To assemble the salad, spoon the warm sorghum into a large serving bowl. Add spices and stir until fully integrated. Add the sweet potato, 1/2 cup of the pepitas, parsley and craisins and stir to combine.
- In a small bowl, whisk together the olive oil, sherry vinegar, orange juice, honey, and shallot. Pour over the warm grain salad and toss well.
- Season with additional salt and pepper. Serve warm and top with remaining 1/4 cup of pepitas and your favorite crumbled goat cheese!