Sorghum And Butternut Salad With Raisins

Sorghum salad, sorghum porridge, popped sorghum, and sorghum syrup are just some of the common applications of this locally grown grain. While you may have never heard of sorghum before, this grain has been around for centuries. It is rich in nutrients and easy to add to your diet.

Despite its many benefits and uses, it is rare to find sorghum on a shelf in grocery stores. One of the few grains that is commonly grown by smallholder farmers locally, its tolerance of drought and certain soil conditions make it the 5th most popular grain globally.

Benefits of Sorghum

Sorghum is an indigenous locally grown grain that is also naturally gluten-free. It is said to have a protein content comparable to that of quinoa and is a rich source of both magnesium and fiber.

At Founder Foods we are huge fans of sorghum and love to incorporate sorghum recipes into our collections: this simple and delicious sorghum salad is one of our favourites!

Delicious Sorghum Salad: Perfect Recipe For Entertaining

Ingredients:

Salad:

  • 2 cups sorghum
  • 4 cups water
  • 3/4 cup pumpkin seeds
  • 800g butternut (cubed)
  • 1/3 cup raisins
  • 3 Tbs extra-virgin olive oil
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp coarse salt
  • 3/4 cup fresh parsley
  • freshly ground pepper to taste
  • Feta (optional)

Dressing:

 

Method:

  1. Combine the sorghum and water and bring to a boil, reduce the heat, cover, and cook for 60 minutes, or until the grains are tender. Once cooked, drain the remaining liquid.
  2. While the sorghum cooks heat the oven to 180°C. Toast the pumpkin seeds on a baking tray for 5 to 7 minutes, or until fragrant. Remove seeds from the oven.
  3. Increase the oven temperature to 190°C. Lay butternut onto large baking sheets and drizzle with enough oil to fully coat. Sprinkle with salt and freshly ground black pepper and roast until tender, about 35 to 40 minutes. Set aside until cool.
  4. In a large serving bowl mix the sorghum and spices. Add butternut, pumpkin seeds, parsley and raisins. Stir well to combine.
  5. In a small bowl, whisk together the olive oil, apple cider vinegar, orange juice, honey, and garlic. Pour over the warm grain salad, toss well and serve.

 

Tips for a better, quicker salad:

  • Sorghum takes a long time to cook. Soak it overnight first or make use of a wonderbag, pressure cooker or Instapot to speed up the process.
  • The main use of sorghum is beer production. Sorghum is known for its quick fermentation. For this reason it does not keep well, especially at room temperature. Keep leftovers or soaking grain refrigerated and only keep for a day or 2.
  • This salad is great made a day or a few hours before to allow the grain to absorb some of the delicious dressing!

Enjoy!

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