Bless me, Milo. I’ve never eaten sorghum.
If pressed to describe sorghum, I would have said it looked like a cross between field corn and Scotch broom. Sometimes called milo, sorghum is viewed by most as a grain for cattle, not people.
Sorghum is one of only two grains that is free of the dreaded lectins, the other grain being millet (of the bird food variety). If you follow the Plant Paradox Program, you will be familiar with this toothsome and nutritious grain and why you should avoid lectins.
Sorghum is about the same size as coriander, and it cooks up in a wonderfully al dente like fashion: chewy, but nowhere near the rubberized and fashionable wheat berry.
I adapted this recipe from the one on my Bob’s Red Mill package of sorghum, adding cabbage and reducing the sorghum. It was delicious! I served it with a lemony salmon cake. Enjoy!
- 1 C cooked sorghum, slightly chilled after making. (To make: ½ C sorghum + 1 ½ C water; pressure cook for 35 minutes in your Instant Pot or simmer covered for 1 hour. Drain and chill before adding to other ingredients.)
- 2 C finely shredded cabbage
- 1 C matchstick carrots
- ½ C raisins
- ½ C rough chopped cilantro
- 1 C coconut milk (NOT cream)
- ¼ C rice wine vinegar
- 2 T curry powder (or more or less to taste depending upon your mixture and palate)
- 1 t (or more) chili powder
- ½ t kosher salt (or more)
- ¼ coarse ground pepper
- ½- 1 t stevia (let your sweet tooth determine)
(Note: Taste dressing as you go along and make your own adjustments. This makes more dressing than you will need, but you can put the remainder in a jar and use it on the avocado salad you might make tomorrow.)
It’s pretty simple. Make up the salad. Make up the dressing. Toss it all together with the amount of dressing you like. I think this would also be really good with some thinly sliced red onion and jalapenos.