Average: 5 (1 vote)
Active time
10 minutes
Total time
1 hour
4 servings (about 5 cups)
Serving Size
about 1 1/4 cups

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

  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.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 300
Total Fat: 13g
Saturated Fat: 4g
Sodium: 310mg
Carbohydrate: 44g
Fiber: 5g
Sugars: 6g (Added Sugars: 0g)
Protein: 9g

Yield: 4 servings (about 5 cups)

Serving Size: about 1 1/4 cups

How'd it Taste?

An easy to cook grain. I used Organic Sheep Blue Vein Cheese which imparts a cream full flavour that is light enough to enhance the dish. The Sorghum took me a while to become proficient in preparing (in my first attempt I under cooked it due to being too impatient!) however it is well worth the time it takes. I find it as versatile as Quinoa and Chickpeas and makes a really nice change to rice salads.

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