Page 26 - Texas Wellness & Weight Loss

SORGHUM SALAD WITH RADICCHIO
For the Sorghum
• 1 cup sorghum
• 3 cups vegetable broth or water, plus more if necessary
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt, preferably iodized
First, pick through the sorghum, rinse, and discard any debris.
Next, put the broth or water and oil in a medium saucepan, and bring to a boil.
Stir in the sorghum and return to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 2 hours, stirring every 15 minutes and adding broth or water as needed to keep it from drying out or sticking to the pan. You can make the rest of the recipe while cooking the sorghum. (Test by stirring with a fork: sorghum should be light and fluffy.)
When it’s done, refrigerate or freeze the cooked sorghum, and then thaw and let it come to room temperature when you want to use it.
For the Dressing
• 3 tablespoons balsamic vinegar or other vinegar
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons capers, rinsed
• 1 teaspoon coriander powder or seeds
• 1 clove garlic, peeled
Using a blender or a mini food processor fitted with an S-blade, combine the vinegar, olive oil, capers, coriander, and garlic and process until smooth.
For the Salad
• 2 cup chopped walnuts or pecans
• 1 head radicchio, torn or chopped into bite-size pieces
• 2 cup chopped flat-leaf parsley
Toss the sorghum, nuts, radicchio, and parsley in a large bowl. Add the dressing and toss to combine. Serve on dinner plates.