Warm Carrot & Sorghum Salad
Active Time: 35 minutes / Cook Time: 60 minutes / Total Time: 75 minutes
Makes 4 servings
Chef’s Tip: Sorghum is an ancient cereal grain domesticated in Africa. It is gluten-free, whole grain, and the policosanols in the waxy coating covering the grain may have a cholesterollowering potency similar to that of statins. It can be made into a porridge by cooking with extra water and stirring often, and it can be popped like popcorn! The popped sorghum kernels look like popcorn in miniature, and have a similar taste. Sorghum can be substituted in recipes calling for farro, millet, and other whole grains. Like all grains, it is a great idea to cook a large batch and freeze it in serving-sized portions, so that it is ready for quick-toprepare, healthy meals.
- 1 cup sorghum, soaked overnight if possible, rinsed and drained
- 3 cups water, plus more if pan looks dry
- 1 tablespoon coconut oil, melted
- 1 teaspoon fine sea salt, divided
- ¼ cup chopped pitted dates
- 1 ¼- 1½ lbs. carrots, cut into approximately 3” pieces, thicker pieces halved lengthwise
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ cup parsley, roughly chopped*
- ½ cup cilantro, roughly chopped*
- ¼ cup mint, roughly chopped*
- 1 teaspoon harissa, or to taste
- ¼ cup whole milk yogurt (dairy or non-dairy are both fine)
- 2 cups arugula
- ½ tablespoon lemon juice, or to taste, plus lemon wedges for serving
- 1 ½ tablespoons extra virgin olive oil, plus more for serving
- Preheat oven to 425°F. Combine sorghum and water in a medium saucepan with a lid. Bring to a boil, (uncovered) reduce heat to low, and simmer until tender, about 50-60 minutes. Drain any excess water, place back in the pan, toss with ½ teaspoon salt and the dates, cover, and let steam for 5 minutes or until the carrots are done.
- While the sorghum cooks, prep the carrots, and line a baking sheet with parchment paper. Toss carrots with coconut oil, coriander, cumin, cinnamon, and ¼ teaspoon salt and place in an even layer on the baking sheet. Roast for 20-30 minutes, stirring once, or until carrots are tender and lightly browned, but not mushy.
- While the carrots roast, combine harissa and yogurt in a large bowl. When the carrots come out of the oven, toss immediately in the yogurt mixture, and add ¼ cup each of the parsley and cilantro, 2 tablespoons mint, and ½ tablespoon olive oil.
- In a medium bowl, toss arugula with the lemon juice, 1 tablespoon olive oil, and a pinch of the remaining salt.
- In a medium bowl (or in the saucepan, if it will fit), toss sorghum and arugula with remaining 2 tablespoons olive oil. Taste and add remaining salt, if desired.
- Place ¼ of sorghum mixture on each of two plates. Top each with ¼ of the carrot mixture,1 tablespoon each parsley and cilantro, and ½ tablespoon each mint. Drizzle on extra virgin olive oil, if desired, and serve with lemon wedges.
- Package remaining sorghum, carrots, and herbs in airtight containers for lunch. Refrigerate until needed. This salad is good cold, room temperature, or slightly warmed.
- *Don’t like one of the herbs called for in the recipe? Fresh dill, basil, and chives would all be great here. The important thing is to keep the quantities, since the freshness the herbs provide the dish is critical.