This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner.
Course
Grains, Side Dish
Cuisine
Dairy-Free, Gluten-Free, Vegetarian
Prep Time5minutes
Cook Time1hour
Total Time1hour5minutes
Servings6
AuthorJessica Levinson
Ingredients
1quartlow-sodium vegetable stock
1cupwhole grain sorghum
1cupchopped fresh or frozen cranberries
1/4cupchopped scallions
3/4teaspoonground ginger
2tablespoonsfreshly squeezed orange juice
1/8teaspoonKosher salt
1/2teaspoonmaple syrup
Instructions
Bring stock to a boil in a medium pot. Add sorghum and bring to a full boil for 5 minutes. Reduce heat to medium and cook approximately 35 minutes.
When water is reduced to the level of the grain, stir in the chopped cranberries. Reduce heat to low, cover, and cook about 12 to 15 minutes until water is completely absorbed.
Turn off the heat and stir in green onions, ground ginger, orange juice, salt, and syrup. Serve hot or room temperature.