This recipe makes a large batch of salad, perfect for buffet tables or large dinner parties. You have to plan ahead to make this dish; soaking the grains overnight shortens the cooking time considerably. You can use the same amount of brown rice or quinoa, if you prefer. You can add shrimp if you like, or leave it out. Yield: serves 4 as main dish or 8 as smaller servings; makes 6 cups
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
Author Carol Fenster
3cupsgluten-free vegetable broth
1cupwhole grain sorghum
1/4cupdried cranberries or pomegranate seed
1/2Granny Smith appleunpeeled, cored, cut in 1/2-inch pieces
1/2Honey Crisp or Gala appleunpeeled, cored and cut in 1/2-inch pieces
2tablespoonschopped fresh parsley or cilantroplus more for garnish
2tablespoonssherry vinegar or champagne vinegar
2tablespoonsfresh lemon juice
2tablespoonsextra-virgin olive oil
1/8teaspoonfreshly ground black pepper
For non-vegetarian: Shrimp(optional)
Soak the sorghum in water to cover overnight, then drain and discard the water. In a large pot bring the broth to a boil, add the salt and sorghum and cook, covered, until tender, about 45 to 60 minutes. (Or, cook in a slow cooker all day.) Drain well.
Transfer the sorghum to a medium bowl and stir in the cranberries, pecans, apple, onion, thyme, and parsley.
In a small bowl, whisk together the vinegar, lemon juice, oil, agave nectar, garlic, salt, and pepper until well blended. Drizzle over the sorghum and toss to coat well, using as much of the dressing as you like. Cover and refrigerate 4 hours to meld the flavors.
To serve, let stand at room temperature 20 minutes. Arrange the spinach in a single layer on a large serving platter and top with the sorghum salad. Garnish with shrimp, if using, and chopped parsley and serve immediately.