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Sorghum Salad With Cucumbers, Avocado and Cherry Tomatoes

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One thing I’ve learned about cooking sturdy grains like this (and the other grains we’re working with this week) for salads is that they will absorb dressing better if you let them cook until they burst or splay. In the case of sorghum, the grain is done after 50 minutes, but if you let it go for another 10 the grains will burst and the lemon juice and olive oil won’t slide off.

Ingredients


  • ½


    cup sorghum

  • 2


    cups water


  • Salt to taste


  • ¼


    cup fresh lemon juice

  • ¼


    cup extra virgin olive oil

  • 1


    cup chopped fresh flat-leaf parsley (from 1 large bunch)

  • ¼


    cup chopped cilantro

  • 1


    heaped cup cherry tomatoes, quartered (about 6 ounces)

  • ¾


    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

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Preparation

  1. 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.
  2. 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.

Tip

  • Advance preparation: The cooked sorghum will keep for 3 days in the refrigerator and can be frozen.
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