SORGHUM MILLET

Sorghum and Millet Salad with Roasted Vegetables
 

Instructions:

1. Prepare the Grains:

   • Rinse the sorghum and millet under cold water.
   • In a saucepan, combine the sorghum, millet, and water.
   • Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the grains are tender and the water is absorbed.
   • Once cooked, remove from heat and let it cool slightly.

2. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C).
   • Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
   • Spread the vegetables out in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
   • Remove from the oven and let them cool slightly.

3. Prepare the Dressing:

   • In a small bowl, whisk together the balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper.

4. Assemble the Salad:

   • In a large mixing bowl, combine the cooked sorghum and millet with the roasted vegetables.
   • Drizzle the dressing over the salad and toss gently to combine.
   • Sprinkle with fresh herbs and any optional toppings, if desired.
   • Serve warm or at room temperature.

Ingredients:

• 1/2 cup sorghum
• 1/2 cup millet
• 2 cups water
• 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 2 tablespoons fresh herbs (such as parsley or basil), chopped
• Optional toppings: crumbled feta cheese, toasted nuts or seeds

• Calories: Around 250-300 calories per serving
• Carbohydrates: Approximately 45-50 grams
• Protein: About 5-7 grams
• Fat: Roughly 7-10 grams
• Fiber: Around 5-7 grams
• Vitamins and Minerals: The salad is rich in various vitamins and minerals, including vitamin C, vitamin A, vitamin K, folate, potassium, magnesium, and iron, thanks to the diverse mix of vegetables and whole grains.

• As a Whole Grain Side Dish: Cook sorghum or millet as you would rice or quinoa, and serve it as a nutritious side dish alongside your main course. You can season it with herbs, spices, or a drizzle of olive oil for added flavor.

• In Salads: Incorporate cooked sorghum or millet into salads to add texture and nutrition. Combine them with a variety of fresh vegetables, leafy greens, and a flavorful dressing for a satisfying meal.

• In Soups and Stews: Add cooked sorghum or millet to soups, stews, and chilis to enhance their texture and make them more filling. They can provide a hearty base while also absorbing the flavors of the dish.

• In Breakfast Dishes: Use sorghum or millet as an alternative to oats in breakfast porridge or muesli. Cook them with milk or water and top with fruits, nuts, seeds, and a drizzle of honey or maple syrup for a nourishing breakfast option.

• In Baked Goods: Ground sorghum or millet flour can be used in gluten-free baking to make bread, muffins, pancakes, and other baked goods. They add a nutty flavor and a nutritious boost to your recipes.

• In Pilafs and Grain Bowls: Prepare flavorful pilafs or grain bowls by combining cooked sorghum or millet with sautéed vegetables, herbs, and spices. You can also add protein sources like beans, tofu, or grilled chicken for a complete meal.

• In Veggie Burgers or Patties: Use cooked sorghum or millet as a binder in homemade veggie burgers or patties. Combine them with mashed beans, vegetables, breadcrumbs, and spices, then shape into patties and cook until golden brown.

• In Stir-Fries: Add cooked sorghum or millet to stir-fries for a nutritious twist. They add texture and substance to the dish while soaking up the flavors of the sauce and other ingredients.