{Nourish} Cooking Video: Sorghum Tabbouleh with Grapes
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.
Speaking of Whole Grains, try this Quinoa Salad with Apricots, Pistachio and Mint
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
- olives
- Citrus (lemons and oranges)
- Grilled Zucchini, Asparagus or Eggplant
- Steamed Green Beans
Additional Items:
- Naan
- Pita
- Pita Chips
- Crackers
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 Salad with Lemon and Tahini
Sorghum Tabbouleh with Grapes and Dill
Yield 6-8 servings
Ingredients
- 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
Instructions
- 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
I’m all about setting positive intentions around food and my latest aim is to include more gut-healthy foods into my daily routine because the health of our gut affects our overall health in really big ways which I’ll explain. Gut health aside, this Citrus Ginger Beet and Apple Salad that is made with Farmhouse Culture’s Fermented Ginger Beets is divine. Slightly sweet and deliciously tart and tangy, this healthy recipe that I created on behalf of Farmhouse Culture, is easy to make and perfect for the season. Plus, you can save the ginger beet juice and use it to pickle perfectly pink hard-boiled eggs (instructions in the recipe notes). You’re going to love it. 
This time of year, a juicy, sweet tomato with a pinch of sea salt and a drizzle of olive oil tastes like pure bliss. Add stone fruits like peaches, apricots, plums and nectarines into the mix and I am in heaven. This salad is exactly that and don’t be intimidated by the presentation. It’s no more than a few slices of each, arranged on a plate with some fresh mozzarella and really simple seasonings. 
Every week I refill a mason jar with extra virgin olive oil, lemon juice, herbs and spices, and then give it a shake. It takes no time at all and the taste, it’s magic. Even better, my salad dressing making routine has saved me from the frequent temper tantrums I used to have in front of the salad dressing aisle at the grocery store. Why? The vast majority of the dressings available at the store are crap and this includes the refrigerated varieties and the innocent-sounding, organic vinaigrette. CRAP. 
