Sorghum Salad

Ancient Grain Recipe

Ingredients:

• 1 cup sorghum
• 3 cups water
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic (finely minced)
• 5 tablespoons olive oil
• 1 scallion (finely chopped)
• 1/2 red onion (small, finely sliced)
• 4 cups Kale leaves
• Salt & Pepper to taste

Method:

• In a large pot (or rice cooker), combine water, sorghum and salt and bring to a boil. Lower heat and simmer until the water is absorbed and the grains are tender- adding extra water if necessary. About 50 minutes of cooking time.
• In a small bowl combine the lemon juice, mustard and garlic and stir. While continuing to stir, slowly add the olive oil to make a thick dressing.
• After the sorghum is cooked, allow to cool until warm, about 5 minutes, then toss with the dressing, scallions, onion and kale leaves.