I don’t know about you but I refuse to rush the end of summer! There’s still plenty of time to fire up the grill and enjoy outdoor dining. Whether I’m cooking for my family of three or entertaining friends, I love the idea of family-style dining and shareable dishes. That was was the inspiration for this beautiful Mediterranean Plate that features a Whole Grain Sorghum Tabbouleh made with Grapes (yum) as the centerpiece. I partnered with Simply Sorghum to re-introduce you to this versatile, naturally gluten-free grain.
What is Sorghum?
Another great question. Sorghum is a naturally gluten-free whole grain that, like quinoa, is a good source of protein. Plus, whole grain sorghum helps keep you fuller longer and provides beneficial dietary fiber for digestive health. Toothsome in texture (think barley), sorghum has a mild, nutty flavor.
Healthy Benefits of Sorghum
Sorghum grain is packed full of nutrients you need to stay healthy.
- Protein provides the building blocks for bone, muscle, skin and enzyme development
- Iron strengthens the immune system and oxygen-carrying capacity in the blood
- Vitamin B6 is integral in synthesizing antibodies and enhancing nerve function
- Niacin provides improved blood circulation
- Magnesium aids in calcium absorption and body temperature regulation
- Phosphorus helps form healthy bones
- Fiber supports healthy digestion
How to Build a Mediterranean Plate?
I like to think of this as a deconstructed Greek Salad of sorts and the nice thing is, there isn’t one way make this or a set number of ingredients you have to use. Here are some ideas and you can take it from there – make it your own! It’s a great way to clean out the fridge of veggies that you’ve been meaning to use.
Proteins and Dairy:
- Grilled Meat, Chicken or Fish
- Tofu or Tempeh
- Bean Salad
- Feta, Haloumi or Mozzarella Cheese (you can use any cheese you like though)
- Hummus (Try this Roasted Eggplant Hummus)
Fruits and Vegetables:
- Greens like kale, spinach or even grilled romaine
- Fresh or roasted tomatoes and peppers, sliced cucumbers
- Citrus (lemons and oranges)
- Grilled Zucchini, Asparagus or Eggplant
- Steamed Green Beans
- Pita Chips
New To Sorghum? Try one of these delicious recipes:
Za’atar Chicken Thighs with Sweet Potatoes, Sorghum, Apples and Kale (Slow Cooker/Instant Pot Friendly)
Sorghum Tabbouleh with Grapes and Dill
Yield 6-8 servings
- 1 cup whole grain sorghum
- 4 cups water
- 1 cup halved green grapes
- 2 cups diced English cucumber
- 2/3 cup chopped flat leaf parsley
- ½ cup chopped dill
- ¼ cup chopped mint
- 2 tablespoons extra virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- Freshly ground pepper to taste
- Rinse and drain the whole grain sorghum.
- Bring 4 cups of water or stock to a boil in a small saucepan.
- Add 1 cup of whole grain sorghum. Cover with a tight-fitting lid and bring to a boil. Reduce heat to medium and let simmer for 45 minutes or until tender.
- Fluff the sorghum with a fork and transfer to a medium mixing bowl to cool.
- Once the sorghum is cool, combine the grapes, cucumber, herbs, oil, lemon juice and zest, salt and pepper. Serve