Photo by Goran Kosanovic for The Washington Post
Here, sorghum, a gluten-free, protein-rich whole grain with a mildly nutty flavor, is cooked, chilled and tossed into an easy salad with an Indian flair.
It pairs well with anything you might be tossing on the grill and will hold up well at a cookout or picnic.
2 teaspoons whole cumin seeds
2 cups cooked sorghum, chilled or at room temperature
1 medium English cucumber, diced (about 1 ½ cups)
½ cup chopped fresh cilantro leaves
1 scallion, thinly sliced
3 tablespoons canola or other neutral tasting oil
1 ½ tablespoon lime juice
2 teaspoons honey
½ teaspoon finely grated lime zest
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Toast the cumin seeds in a small skillet over a medium-high heat, stirring frequently, until fragrant and a shade darker, about 2 minutes. Transfer the seeds to a cutting board and, using the flat edge of a large knife, crush the seeds a bit.
In a large bowl combine the sorghum, cucumber, cilantro, scallion and the toasted cumin seeds. In a small bowl whisk together the oil, lime juice, honey, lime zest, salt and pepper. Pour the dressing over the salad and toss to coat.
Makes 6 servings
Serving size: 2/3 cup
Per serving: Calories 200; Total Fat 8g (Sat Fat 1g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 29g; Dietary Fiber 6g; Protein 4g
Copyright 2017 Ellie Krieger. All rights reserved.