Today I am back after a while, celebrating a rainy morning and a jeweled Sorghum salad. I am also pausing to celebrate what was, what will be and what can be… In short I am celebrating a calm, peaceful and tranquil state of mind. This week I had loads to but somehow got sucked into watching Buddha, a woefully slow and but addictive series. I am now back to this lovely salad.
Sorghum is new to my kitchen, I picked it up a while back, seduced by its pretty nutty pink appearance. Last weekend, I dug up all that I had around along with some red adzuki beans that I thought would match the appearance for the colorful grain.
What is lovely about cobbling together a summer salad is the sheer abundance of herbs that I have around. This year we no real summer plans, but as always plenty to do. This summery sorghum salad is similar to others I have made with quinoa but with a much bolder dressing.
Into this I snipped in some oregano and thyme and chopped up all the cucumbers and tomatoes that I had around. Even when I am creating something completely free falling like this salad I like to google and see what is going on. Just like a bit of counter checking, sort of an assurance that the new things are being handled appropriately. From Martha Shulman, I picked up the tip of cooking the sorghum until it just burst – a good 45 minutes in my case.
A old cook’s tip that I have also learnt and applied it to add the dressing to the grain when it is still fairly warm, all of which translates to a well-seasoned salad. My dressing for this was fresh ginger, clementine and lime juice, salt, pepper and fresh herbs.
Other than that, things have been busy and fulfilling. We do not have any major vacation plans this summer – Deepta is getting ready for her dance debut and catching up on Spanish to get set for her new school. I have gotten somewhat well settling into my new life and world. So all is calm at least for the moment in Curry Garden ville.
A refreshing and wholesome sorghum salad that is perfect for these summer days.
- 1/2 cup sorghum
- 11/2 teaspoon salt
- 1 English cucumber, peeled and diced
- 1 pint of cherry tomatoes, quartered (about 1 cup)
- 1 to 2 scallions, minced
- 1/2 cup fresh corn (about 2 ears of corn)
- 3/4 cup cooked adzuki beans
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 2 tablespoons fresh cilantro
- 1/4 cup freshly squeezed clementine or mandarin juice
- 2 tablespoons lime juice
- 1 tablespoon fresh minced ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon pink or sea-salt
- Place the sorghum in a large cooking pot with 4 cups of water. Add in about 1 teaspoon salt and bring the water to boil, reduce the temperature and cook for 45 to 50 minutes. Let it rest for about 10 minutes before draining the grains.
- While the sorghum is cooking, chop and prep the vegetables and place in a large mixing bowl. The bowl should have the cucumber, cherry tomato, scallions, corn and the beans. Add in the remaining 1/2 teaspoon salt.
- Mince the cilantro, oregano and thyme. Place in a jar. Add in the ginger, olive oil, red chili pepper flakes (if using) and pink or regular salt with the clementine and lime juices. Shake well to mix and set aside.
- To assemble add the warm grains to a mixing bowl and toss with the dressing. Mix in the vegetables.
- Let the salad chill for at least one hour up to 6 hours before serving.
Most of the cooking time for this recipe is unattended. The actual hands on time is about 20 minutes.