Sorghum Salad With Cucumbers, Avocado and Cherry Tomatoes

By Martha Rose Shulman

Published May 27, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(34)
Comments
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One thing I’ve learned about cooking sturdy grains like this (and the other grains we’re working with this week) for salads is that they will absorb dressing better if you let them cook until they burst or splay. In the case of sorghum, the grain is done after 50 minutes, but if you let it go for another 10 the grains will burst and the lemon juice and olive oil won’t slide off.

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Ingredients

Yield:6 servings

  • ½ cup sorghum

  • 2 cups water

  • Salt to taste

  • ¼ cup fresh lemon juice

  • ¼ cup extra virgin olive oil

  • 1 cup chopped fresh flat-leaf parsley (from 1 large bunch)

  • ¼ cup chopped cilantro

  • 1 heaped cup cherry tomatoes, quartered (about 6 ounces)

  • ¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice

  • 1 bunch scallions, finely chopped, or ¼ cup chopped chives

  • 1 small ripe avocado, diced

  • Salt to taste

  • 1 romaine lettuce heart, leaves separated, washed and dried

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 grams carbs; 205 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 687 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sorghum, water and salt to taste (I use ½ to ¾ teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.

  2. Step 2

    In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.

Tip

  • Advance preparation: The cooked sorghum will keep for 3 days in the refrigerator and can be frozen.

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Ratings

4 out of 5
34 user ratings
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Comments

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Tera

This was my first time making sorghum, and it was delightful! I love the pop of the grain and the simplicity of the dressing. I added some feta and red onions. It's nice in the lettuce boats for more crunch, or just eaten with a spoon.

JB

Yum! First time cooking with sorghum and definitely not the last. I was out of tomatoes and it's still to die for.

Jan G.

This was the first recipe I have ever made using sorghum berries and it was a winner. A fresh, oh-so-slightly sweet twist on tabbouleh. Minimally increasing the amount of lemon juice and letting all the ingredients with the exception of the avocado (and lettuce) marinate in the refrigerator for the better part of the day worked well. Spooning the salad into the individual romaine leaves (instead of scooping) added to the enjoyment of this dish. Looking forward to trying other sorghum recipes as well.

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