The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Sorghum & Blues Salad

  1. Bring sorghum and 4 cups water to a boil, then reduce heat to a simmer and cook for approximately 40 minutes, until grains are tender and liquid is absorbed. 
  2. To make the dressing, combine olive oil, lemon juice, salt, and pepper in a small bowl and whisk until well combined. 
  3. Toss cooked sorghum with dressing and the remainder of the ingredients before serving.
Banner Image: 
SorghumBluesSalad_KT2 3.jpg
Grain: 
Sorghum [1]
Ingredients: 

1 cup sorghum

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

¼ teaspoon salt

¼ teaspoon pepper

1 cup blueberries

1 small cucumber, diced (about ½ cup)

1 small red onion, diced (about ½ cup)

2 ounces blue cheese, crumbled (preferably a raw-milk, artisan blue cheese)

¼ cup fresh mint, chopped

Active time: 
10 minutes
Yield: 
4 servings (about 5 cups)
Nutrition: 
Calories: 300, Total Fat: 13g, Saturated Fat: 4g, Sodium: 310mg, Carbohydrate: 44g, Fiber: 5g, Sugars: 6g (Added Sugars: 0g), Protein: 9g
Author: 

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Recipe tags: 
Staff Favorites
Course: 
Salads
Meal: 
Lunch
Dietary choice: 
Vegetarian Gluten-free
Rating: 
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Average: 5 (1 vote)
Description: 

Blueberries and blue cheese lend a punch of complex flavor to this hearty summer salad. Round out the meal with grilled chicken or fish, or toss in a can of chickpeas when you make the salad. 

Serving Size: 
about 1 1/4 cups

Source URL: https://wholegrainscouncil.org/recipes/sorghum-blues-salad

Links
[1] https://wholegrainscouncil.org/grain/sorghum