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Categories:
sorghum water salt lemon juice extra-virgin olive oil parsley cilantro cherry tomatoes cucumbers scallions avocado salt romaine lettuce heart
Viewed: 60 - Published at: 7 years agoIngredients
- 1/2 cup sorghum
- 2 cups water
- Salt to taste
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 cup chopped fresh flat-leaf parsley (from 1 large bunch)
- 1/4 cup chopped cilantro
- 1 heaped cup cherry tomatoes, quartered (about 6 ounces)
- 3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
- 1 bunch scallions, finely chopped, or 1/4 cup chopped chives
- 1 small ripe avocado, diced
- Salt to taste
- 1 romaine lettuce heart, leaves separated, washed and dried
Method
- Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 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.
- 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.
