When a recipe is inspired by fresh ingredients, in season, how can you go wrong?
This dinner or lunch salad was a gathering from the garden, from the pantry, and from a gift to meld into this.
From the pantry, Bob’s Red Mill Grains of Discovery Sorghum Grain.
Cooks up so quickly and easily. Just rinse the grain, cover with water, bring to a boil and cover. 40 minutes later, tender pearls of whole grain toothsome nutrition.
Back to the pantry for dressing ingredients and a bit more protein. My teen athletes need quite a bit to keep their bodies healthy and growing
This salad has three sources: from the sorghum 1/4 cup has 5 grams
From the chickpeas and from the pink salmon.
Feel free to leave out the salmon if you want to make this vegan or vegetarian.
The dressing is one I use frequently
1 part vinegar 1 part oil and 1 tablespoon of honey.
Quick, slightly sweet and tart all at the same time. Feel free to use a bit more oil if you like it less tart.
For seasonings, I went to the garden and gathered a handful of mint leaves. These are chocolate mint, but any mint would do.
The spicy sweet cooling is a nice counterpoint to the softness of the chickpeas.
Finally, lots of fresh cherries, a quick stir and dinner is served.
- 1 cup Bob’s Red Mill Sorghum Grain- rinsed
- 3 cups water or vegetable stock
- ¾ cup rice vinegar
- ¾ cup olive oil
- 1 tablespoon mild flavored honey
- 1 can organic chickpeas- rinsed
- 1 can pink salmon (optional)
- 1 cup pitted and cut in half fresh cherries (approx 2 cups whole)
- 2 tablespoons minced mint leaves
- 4-8 lettuce leaves (optional)
- Cook sorghum following package instructions in water or stock.
- Place sorghum in large serving bowl.
- Allow to cool for 5-10 minutes.
- Stir together vinegar, oil and honey.
- Pour over the sorghum grain and stir.
- Place chickpeas, salmon, cherries and mint into bowl and stir again.
- Serve over lettuce
If you would like a bit more inspiration to work with Sorghum grain, try this one.
Cooking the grains until they splay helps them absorb the dressing.
Bob’s Red Mill sent me a sample of their Grains of Discovery Sorghum. Creating this recipe was all my idea. After all, I still had cherries from Stemilt to use up.