Mediterranean Sorghum Salad with fresh Oregano, Mint and Chives
Mediterranean Sorghum Salad with Mint and Chives
This was a big hit in the Great Meals with Great Grains workshop at Esalen Institute March 2012. Fresh oregano, chives and mint make a tasty dressing for this marinated grain salad. Serve on a bed of lettuce, topped with goat or sheep feta for an beautiful lunch treat!
Gluten-free sorghum, also known as Milo, is a small round grain, with a texture of pearled barley. Sorghum is good source of iron, potassium and fiber. A half cup serving has 11.3 grains of protein, higher than corn and almost as high as wheat. Sorghum is not a complete protein, but served here with feta completes the protein. Serving a grain with a bean also completes its protein profile.
2/3 cup sorghum grain soaked at least 6 hours, rinsed and drained
2 cups water
Pinch of Celtic Sea Salt
1 cup sliced radishes
2/3 cup chopped parsley
1/2 cup coarsely chopped fresh chives, tightly packed
1/2 cup coarsely chopped fresh mint, tightly packed
7 tablespoons extra virgin olive oil
5 tablespoons balsamic vinegar
2 tablespoons coarsely chopped fresh oregano
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon black pepper, or to taste
6 cups lettuce
2 cups crumbled goat feta loosely packed
Optional: 2 Nasturtium flowers
1. Bring the water and sea salt to boil in a medium saucepan, then add sorghum.
2. Simmer for about an hour or until water is absorbed and sorghum is somewhat soft, similar to cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. In a large bowl, combine sorghum with all the remaining ingredients, EXCEPT the lettuce, feta and nasturtium flowers. Adjust salt and pepper to taste.
5. Place lettuce on a platter or serving bowl. Add the sorghum salad. Decorate with crumbled feta and nasturtium flowers.
6. Serve immediately.
Photos copyright by Tracey Eller 2012
Mediterranean Sorghum Salad
Summer Pasta and Bean Salad
Serves about 6
This Mediterranean-inspired salad is light and refreshing, yet satisfying enough to serve as the centerpiece of the meal. For a nice summertime lunch or dinner, serve it atop of a bed of garden greens, with Amaranth and Corn Flatbread on the side.
12 ounces brown rice spirals or penne
2 cups cooked chickpeas
1 cup sliced carrots
1 cup cut green beans, in 1-inch pieces
1 cup chopped red onion
1 cup minced fresh dill
1 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/4 cup capers, rinsed, if packed in salt
1 teaspoon sea salt
Cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
Transfer the pasta to a large bowl. Add the remaining ingredients and gently stir until evenly combined. Taste and adjust the seasonings if desired. Serve at room temperature.
Variation
- Mediterranean Two-Bean Salad: Substitute other beans, such as navy beans, for the pasta.
Excerpted with permission from Gluten-Free Recipes for the Conscious Cook By Leslie Cerier (New Harbinger Publications) www.lesliecerier.com
link for the cookbook http://www.lesliecerier.com/cookbooks.html
Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
Also this recipe was included in the Dr Mark Hyman’s July 17, 2011 enewsletter discussing gluten, and offering lots of great nutrition information and advice:
http://cl.publicaster.com/ViewInBrowser.aspx?pubids=8934|679|834108|893907&digest=LqI7wyZQVeXVe86YMtq9IQ&sysid=1
Green Salad with Hemp Seeds and Fresh Chives
Spring greens grown in a local green house: spinach, kale, lettuce, arugala, mustard makes an easy salad garnished with chive blossoms, hemp seeds and walnuts. Have a wonderful day full of local feasting!
www.lesliecerier.com
